How to Make Pepperoni

pepperoni Pepperoni is often recognized as an American counterpart of the Spanish style chorizo. This is understandable because both are similar in colour and flavour. It is a descendant of the spicy salamis of southern Italy, a spicy dry sausage from Naples. Pepperoni is a popular pizza topping in American style pizzerias, Italian translation of “peppers”.

Pepperoni sausage is sometimes referred to as a “stick” of pepperoni because that’s just about what it resembles. Most of the red color in commercial pepperoni is from paprika. Indeed, if it were from cayenne pepper you would need a fire extinguisher nearby when eating it. There are many different varieties of pepperoni, some decidedly hotter than others, but most if not all rely on a beef and pork combination. All are quite pungent.

Pepperoni come in different sizes, the most common being about an inch in diameter. Some commercial packers put up what they call “pizza pepperoni” which is about twice the diameter of regular pepperoni and is not as dry. This type is better able to withstand the high temperature of a baking pizza without becoming a crispy critter. If you intend to use your pepperoni primarily as a topping for pizza you might want to experiment with the drying time for best results.

1. The recipe is a revision of the original recipe adapted to Filipino style which can be consumed for breakfast, used for toppings, sandwiches and pasta dishes.

Meat Ingredients:

  • 300 g Pork lean, ground coarsely
  • 300 g Pork backfat, ground coarsely
  • 400 g Beef lean, ground coarsely

Curing Mix:

  • 1 tbsp Salt
  • 1 tsp Curing salt
  • 1 tsp Phosphate
  • 1/4 tsp Vitamin C powder
  • 1/4 cup Chilled water (to dissolve ingredients above)


  • 1/2 tsp Carageenan
  • 1 tbsp Isolate
  • 1/4 cup Chilled water (to dissolve ingredients above)


  • 1/2 tbsp Sugar
  • 3/4 tbsp Black pepper
  • 1 tbsp Crushed red pepper
  • 1/2 tsp Allspice
  • 2 tsp Anise seed
  • 1/2 tsp Vetsin (MSG)
  • 1/2 tsp Meat enhancer
  • 1/2 tsp Beef aroma
  • 1/2 tsp Meaty ginisa
  • 1 tsp Turmeric
  • 1 tsp Cayenne powder
  • 1/4 tsp Cloves powder
  • 1 tsp BF (binder filler) blend


  1. Select ground quality raw materials.
  2. Measure and weight all ingredients.
  3. Mix meat with curing mix, mix until tacky. Add extenders till well blended.
  4. Combine seasonings, mix by hand or mixer until tacky.
  5. Cure overnight in the refrigerator for 8-12 hours.
  6. The following day, remix and stuff into casing (4? long): link into 4? long.
  7. Smoke for 2-3 hours into a smoke house (if available) at a temperature of 160°F; or place in a turbo broiler at 200°F for 20-30 minutes to allow for color development.
  8. Keep in the freezer for keeping quality.


  • 7 pounds pre-frozen or certified pork butt, cubed, fat included*
  • 3 pounds lean beef chuck, round or shank, cubed
  • 5 tablespoons salt
  • 1 tablespoon sugar
  • 2 tablespoons cayenne pepper
  • 3 tablespoons sweet paprika
  • 1 tablespoons crushed anise seed
  • 1 teaspoon garlic, very finely minced
  • 1 cup dry red wine
  • 1/2 teaspoon ascorbic acid
  • 1 teaspoon saltpeter
  • 6 feet small (1/2-inch diameter) hog casings

Preparing the Casing

  1. Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it.
  2. Place it in a bowl of cool water and let it soak for about half an hour. While you’re waiting for the casing to soak, you can begin preparing the meat as detailed below.
  3. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks.
  4. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
  5. Leave the casing in the water/vinegar solution until you are ready to use it.
  6. Rinse it well and drain before stuffing.


  1. Grind the pork and beef through the coarse disk separately.
  2. Mix the meats together with the remaining ingredients.
  3. Spread the mixture out in a large pan, cover loosely with waxed paper, and cure in the refrigerator for twenty-four hours.
  4. Prepare the casings (see instructions below).
  5. Stuff the sausage into the casings and twist off into then-inch links.
  6. Using cotton twine, tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing.
  7. Cut between the double knots. This results in pairs of ten-inch links. The pepperoni are hung by a string tied to the center of each pair.
  8. Hang the pepperoni to dry for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

All above mentioned meat processing ingredients are available at:

Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: (site is offline?)