EASY HOME MADE PEPPERONI

Have you ever read the ingredient list on a package of commercial pepperoni or looked closely at a slice of it and wondered what all those "bits" were? Exactly!! A pretty gross thought isn't it?? 

If you want to know exactly what is in YOUR pepperoni, try this super easy recipe. It's just high quality pork and beef plus seasonings baked in the oven at a super low temperature for 6 hours ....and it is delicious, (even picky-picky husband loves it!!)

First of all, keep in mind that when it's all cooked, it's NOT going to be bright red/orange like commercial pepperoni, and it's NOT going to be shaped perfectly round, but that certainly didn't bother us. 

1 pound of ground pork (not sausage)
1 pound of ground beef (lean)
2 teaspoons liquid smoke
2 teaspoons black pepper
2 teaspoons mustard seed
2 teaspoons fennel seed
1 teaspoon paprika
1 to 2 teaspoons red pepper flakes (see notes)
1 teaspoon garlic powder
2 slightly heaping teaspoons salt (see notes)
1 teaspoon sugar
1/4 cup ice water

Grind the dry spices together (I used my mortar and pestle) until they are roughly ground (it doesn't have to be super fine).

Mix the meat, flavorings, ice water and liquid smoke together just until combined. (I use my stand mixer). Cover it well, and chill it for 48 hours (important).

After 48 hours, mix again (gently) and roll the mixture into 2 logs and place them on a foil (or parchment) lined baking sheet (make sure the baking sheet has a lip).

Bake in a pre-heated 200° oven for 6 hours. If you seriously want round pepperoni, turn the logs every 2 hours, but I never do that.  Your house is going to smell wonderful!! 

After 6 hours, they will look like this:

The "pepperoni" logs will be quite firm to the touch when they come out of the oven. If there is some fat on your baked pepperoni "logs", just wipe it off before you chill them, but I seldom have that problem.

                                                                    *******

IMPORTANT STEP:
CHILL PEPPERONI BEFORE 
 YOU SLICE !!

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Let the baked logs cool a little, then wrap them in plastic wrap and chill them until they are very cold before you slice them.  Use a sharp knife and slice the sausages very thin.

This treat is VERY easy to make 

and has a wonderful flavor. 

NOTES: I buy pork butt roast when it's on super sale and grind it, but you can also just buy commercially ground pork (UNSEASONED....not sausage!!)


NOTES: Picky-picky husband is very shy when it comes to "heat" in his food, so I make this recipe with 1 + 1/4 teaspoons of red pepper flakes and it's just right.  If you like a spicier pepperoni, just add more flakes.

NOTES: A note about the color of this pepperoni. To get a bright red/orange color in pepperoni, people use Morton's Tender Quick which has salt, sodium nitrite and propylene glycol in it. Personally, it is not important to us to have that bright red color, so I just use table salt instead of the Tender Quick and it works just fine.  

NOTES: This pepperoni freezes very well.

ENGLISH MUFFIN GOODIES

I've seen this cheesy English muffin idea in several places on the Internet and decided to try it. I can see endless variations for this simple little recipe.  With NO changes, it makes a perfect cheesy alternative to a dinner roll. Change the cheese to Monterrey Jack and add crab for a great open faced sandwich, or switch to mozzarella and pepperoni for a pizza muffin; the list goes on and on.

6 English muffins
2 tablespoons soft butter
1/3 cup of mayonnaise (not miracle whip)(see note below)
2 cups shredded cheddar
1 green onion, sliced very thin
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 cup crisp bacon bits

Split the muffins in half and put them on a very lightly greased baking sheet. 

Mix everything else together and divide equally between the muffins.
Bake on an upper rack in your oven for 15 minutes at 400° or until tops are golden and bubbly.

Let muffins sit for about 5 minutes before you serve them.

PIZZA MUFFINS

 

Here is another version for a quick weeknight dinner.

Split 6 English muffins and butter the cut side VERY LIGHTLY.

MIX TOGETHER:
2 cups shredded mozzarella
2 tablespoons butter
1/4 cup pepperoni cut into THIN matchsticks
1/4 cup pizza sauce  (use your own, or try the one below)

Mix everything well and divide evenly over the lightly buttered English muffins. Bake on top rack of oven, at 400° for 20 minutes or until melted and bubbly. Let cool a couple of minutes before you serve.

SUPER EASY NO-COOK PIZZA SAUCE
(1) 6 ounce can tomato paste
(1) 6 ounce can water
1/2 teaspoon garlic powder
1 1/2 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon onion powder (not onion salt)
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon sugar (or honey)

Whisk it all together and let it sit for about 30 minutes to let flavors blend.

NOTE: Don't worry, you will not taste the mayonnaise, but it DOES provide a very creamy quality to the cheddar cheese.

NOTE: Don't leave out the cayenne. Hubby and I are extremely shy when it comes to spicy food, but this amount of cayenne was perfect for us. If you like spicy, increase this amount.