Dry Cured Pepperoni Recipe: Authentic Flavor at Home

If you’ve ever savored the spicy, savory bite of authentic pepperoni on your favorite pizza or charcuterie board, you know it’s a flavor that’s hard to beat. But did you know you can make your own dry cured pepperoni right at home?

This traditional Italian-style cured sausage is packed with bold flavors, a perfect balance of spices, and a satisfying chewiness that elevates any dish. Crafting your own pepperoni allows you to customize the spice level, control the ingredients, and enjoy a truly artisanal experience.

Whether you’re a seasoned charcuterie enthusiast or a curious home cook, this recipe will guide you through the curing process with clear steps and helpful tips.

Dry curing pepperoni is both an art and a science. It requires patience and attention to detail, but the result is deeply rewarding—a delicious, shelf-stable sausage bursting with flavor.

Ready to impress your friends and family? Let’s dive into this comprehensive guide to making your own dry cured pepperoni.

Why You’ll Love This Recipe

This recipe demystifies the dry curing process, making it accessible to home cooks who want to explore traditional sausage-making techniques. You’ll love how it:

• Uses simple, high-quality ingredients you can find at your local butcher or grocery store.
• Balances spicy and savory flavors with garlic, paprika, fennel, and red pepper flakes.
• Yields a versatile cured sausage perfect for pizzas, sandwiches, or snack platters.
• Teaches essential curing methods that can be applied to other charcuterie recipes.
• Allows customization in spice levels and drying times to suit your taste.

Ingredients

• 2.5 lbs (1.1 kg) pork shoulder, finely ground
• 0.5 lbs (225 g) pork fatback, finely ground
• 25 g kosher salt (about 1.5 tablespoons)
• 5 g Prague Powder #2 (curing salt) (about 1 teaspoon)
• 4 g white sugar (about 1 teaspoon)
• 10 g paprika (about 2 teaspoons)
• 5 g crushed red pepper flakes (adjust to taste)
• 5 g ground black pepper (about 1 teaspoon)
• 3 g fennel seeds, toasted and crushed (about 1 teaspoon)
• 3 g garlic powder (about 1 teaspoon)
• 25 ml cold water (about 1.5 tablespoons)
• Natural hog casings, soaked and rinsed

Equipment

• Meat grinder or pre-ground meat from a butcher
• Sausage stuffer or attachment for your grinder
• Kitchen scale for accurate measurement
• Mixing bowls
• Digital thermometer to monitor curing environment
• Meat hooks or drying racks
• Humid curing chamber or a cool, ventilated space (ideally 55-60°F / 13-15°C and 70-80% humidity)
• Sharp knife
• Plastic wrap or butcher paper

Instructions

1. Prepare your meat and fat: Ensure your pork shoulder and fatback are well chilled. Grind both through a medium plate, mixing thoroughly to create an even blend.
2. Mix the curing salts and spices: In a small bowl, combine kosher salt, Prague Powder #2, sugar, paprika, red pepper flakes, black pepper, fennel seeds, and garlic powder. Mix well to evenly distribute the curing agents and spices.
3. Combine meat and spices: Add the spice mixture and cold water to the ground meat. Using your hands or a stand mixer with a paddle attachment, mix until the meat becomes sticky and the spices are uniformly incorporated. This usually takes about 3-5 minutes.
4. Prepare casings: Soak your natural hog casings in warm water for at least 30 minutes. Rinse them inside and out to remove excess salt and impurities.
5. Stuff the sausages: Fit your sausage stuffer with the hog casings and carefully fill them with the meat mixture, avoiding air pockets. Tie the ends with butcher’s twine and portion the sausages into desired lengths (typically 6-8 inches).
6. Ferment the sausages: Hang the sausages at 70-75°F (21-24°C) with about 85-90% humidity for 24-48 hours. This fermentation step develops the characteristic tang and aroma of pepperoni. Use a thermometer and hygrometer to monitor conditions.
7. Dry the sausages: After fermentation, move the sausages to a curing chamber or cool, ventilated space set at 55-60°F (13-15°C) and 70-80% humidity. Hang the sausages and allow them to dry for 3-6 weeks, depending on thickness. They should lose about 30% of their weight and feel firm but not hard.
8. Check for readiness: Use a kitchen scale to confirm weight loss. The sausages should have a firm texture and a tangy, spicy aroma. If mold develops, wipe it with a cloth dipped in vinegar or a saltwater solution—it’s normal and safe.
9. Store and enjoy: Once dried, wrap the pepperoni in butcher paper or vacuum seal and refrigerate. Slice thinly for pizza toppings, sandwiches, or charcuterie boards.

Tips & Variations

“Patience is key when curing meats. Rushing the drying process can compromise safety and flavor.”

• Customize heat: Adjust the amount of crushed red pepper flakes to your preferred spice level.
• Try different spices: Add smoked paprika for a smoky twist or substitute fennel seeds with anise seeds for a sweeter note.
• Use beef: For a leaner option, substitute half the pork with ground beef, but keep fat content around 30% for ideal texture.
• Humidity control: If you don’t have a curing chamber, a wine fridge with a humidifier can work well.
• Safety first: Always use curing salt (Prague Powder #2) for dry cured sausages to prevent botulism.

Nutrition Facts

Serving Suggestions

Dry cured pepperoni is incredibly versatile. Here are some delicious ways to enjoy it:

• Classic pizza topping: Thinly slice and scatter on homemade or store-bought pizza dough before baking.
• Charcuterie boards: Pair with cheeses, olives, nuts, and crusty bread for an impressive appetizer.
• Sandwiches: Add sliced pepperoni to hoagies, paninis, or wraps for a spicy kick.
• Salads: Toss diced pepperoni into antipasto or green salads for added flavor and texture.
• Snacking: Enjoy slices straight from the fridge as a protein-rich snack.

Conclusion

Making your own dry cured pepperoni is a rewarding project that brings traditional Italian flavors into your kitchen. While it requires time and attention to detail, the process is straightforward when you follow the right steps and use quality ingredients.

The result is a deeply flavorful, spicy sausage that elevates any meal or snack.

Beyond the taste, creating pepperoni at home gives you full control over what goes into your food, avoiding preservatives and unnecessary additives found in many store-bought versions. Plus, the satisfaction of crafting your own cured meat is unmatched—each bite tells a story of patience, care, and culinary adventure.

Ready for more homemade cured meat recipes? Check out our Homemade Salami Recipe, Dry Cured Chorizo, and Italian Coppa Recipe for more delicious charcuterie inspiration!

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