Pepperoni (Slow fermented, dry sausage)

Pepperoni (Slow fermented, dry sausage)

Traditional pepperoni is a dry sausage, smoked, air dried, sometimes cooked. Pepperoni can be made from beef, pork or a combination such as 30% beef and 70% pork. Pepperoni is a lean sausage with fat content < 30%. Cheaper, fast-fermented (semi-dry) and cooked types end up as toppings to pizzas worldwide to give flavor. Traditionally made Italian pepperoni was not smoked.

pork700 g1.54 lb.
beef300 g0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
sugar3.0 g⅓ tsp.
black pepper3.0 g1½ tsp.
paprika6.0 g3 tsp.
anise seeds, cracked, (or fennel seeds)2.5 g2 tsp.
cayenne pepper2.0 g1 tsp.
T-SPX culture0.12 guse scale


  1. Grind pork and beef through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into beef middles or 2” fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Optional step: cold smoke for 8 hours (< 22º C, 72º F).
  6. Dry at 16 -12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  7. Store sausages at 10-15º C (50-59º F), < 75% humidity.


Original Italian pepperoni is not smoked.

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