Pepperoni

Description

Save 35% with bulk ordering! Instead of $45.00, pay only $29.25 and save $15.75!

Choose between:

• 1 Pepperoni Seasoning Mix package – 10 lb meat
• Bulk (5) – seasons up 50 lbs of spicy pepperoni.
• Pepperoni Kit – includes (1) package of Pepperoni Seasoning Mix and (1) package of meat cure.

I like to make a PIZZA sausage with my pepperoni seasoning mix. I make the sausage exactly as stated on the package but before casing the meat into the 2.5″ fibrous casings I add a jar of Ragu Pizzaquick sauce and 1 lb of high temperature mozzarella cheese. Umm, Umm good!

Pepperoni is a cured and cooked sausage. Here’s a simple guide to make it:

1. Use Meat Cure: To safely make pepperoni, you must use 2 teaspoons (11.34 grams) of meat cure, available separately, or included in the kit.
2. Curing: Cure the meat for a few days.
3. Casing Options: For snack sticks, use 21mm collagen casings. For traditional pepperoni, use 38-40mm natural hog casings. For sausage chub, use 2.5″ fibrous casings.
4. Cooking: Once in casings, cook in a very slow oven (about 160-170 degrees) until the meat reaches 160 degree. Use a meat thermometer to determine when it is done.
5. Special Cooking times: Snack sticks: 2-3 hours. Hog casings: 3-4 hours. Sausage chub: about 12 hours.
6. Drying (Traditional Pepperoni Only): Hang the pepperoni in an area between 32-45 degrees until it hardens.

You can buy the meat cure separately or get it with the seasoning as a kit to save money.

The seasoning is packaged by an FDA inspected and approved spice company in foil lined packages to stay fresh longer.