Tuesday, October 2, 2012

Homemade Spicy Beef Pepperoni

Whatever would I do without my sister-in-law?  Well, I'd probably be sitting on this recipe another year...

We love this pepperoni on our homemade pizza.  So simple and sooooo good.  And NO NITRATES or NITRITES, etc.  Gotta love that.

Oh, and if you like summer sausage, you'll love this recipe, too!

Spicy Beef Pepperoni
  • 2 pounds ground beef (preferably pasture-fed)
  • 2 t. liquid smoke
  • 2 t black pepper
  • 2 t mustard seed
  • 1-1/2 t crushed fennel seed
  • 1-1/2 t crushed red pepper flakes
  • 1/2 t garlic powder
  • 1 t smoked paprika (regular is fine)
  • 1/2 t powdered turbinado (or sugar)
  • 2 heaping t salt
  1. DAY 1:  Mix ingredients together well.  Knead and place in a sealed container.  Refrigerate.
  2. DAY 2:  Knead meat mixture.  Place back in covered container and refrigerate.
  3. DAY 3:  Form meat into 1 lb. rolls.  You'll want to make sure that the rolls are firmly packed so the finished product holds its shape and doesn't crumble.  I personally haven't had that problem, but I have heard from others that that has been an issue.  
  4. Place rolls on a wire rack on a jelly roll pan.  Bake @ 200 degrees for 8 hours, turning rolls 1/4 turn every 2 hours.
  5. Allow to cool.  Wrap and store in refrigerator.  Keeps well in freezer, too.
Note:  For food safety reasons, you will want to make sure your summer sausage has reached an internal temperature of at least 160 degrees.


  1. Are those measurements tablespoons or teaspoons? I am making the assumption it is teaspoons but wanted to ask.

    1. Thanks for your question! Yes, I use a lower case "t" for teaspoon and a capital "T" for tablespoon. Hope you enjoy this recipe as much as we do!