How to make pepperoni or pepperone. Homemade Pepperoni

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness.

hog casings

💰Cheaper: collagen casings

Collagen casings are easier to handle and more affordable.

Prepare the hog casings by soaking them in water for at least 30 minutes.

Mix the ground pork and beef in a large bowl until well combined.

Add smoked paprika, garlic powder, fennel seeds, black pepper, cayenne pepper, salt, sugar, and cure #1 to the meat mixture.

Pour in the water and mix thoroughly until the spices are evenly distributed.

Stuff the mixture into the prepared hog casings, being careful to avoid air pockets.

Twist the sausages into links of desired size, tying off the ends securely.

Place the sausages in a smoker preheated to 160°F (71°C).

Smoke the sausages for about 2-3 hours, or until they reach an internal temperature of 152°F (67°C).

Remove the sausages from the smoker and allow them to cool at room temperature.

Store in the refrigerator or vacuum seal for longer preservation.

Cooking Techniques

Spice Level:

Allergens