Homemade pepperoni #1

This flavor set is consistent with uncured beef pepperoni-style recipes and seasoning lists used for pepperoni flavor.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the seasonings into the cold ground beef until the meat becomes sticky and uniform, then cover and chill overnight or up to 48 hours. A stand mixer with a paddle is the easiest way; the point is to get the spice blend into the meat thoroughly.

Step 2

Since shape does not matter, you can form logs, patties, or crumbles before smoking or baking. If you want a drier, sliceable result, form compact logs on a rack so drippings can fall away during cooking.

Step 3

Because you are not curing, treat this as fresh sausage and cook it all the way through. A common uncured method is a low oven or smoker around 200°F until the sausage firms up and reaches a safe internal temperature, then chill it before slicing. If you're using a smoker, go for flavor first, safety second; smoking alone is not a substitute for curing be sure to store in the fridge or freezer.