Easy Smoked Pepperoni Recipe

This is really a very Easy Smoked Pepperoni Recipe, that you can make in the oven or smoker. Leave out the red pepper, if you wish. You may stuff into natural hog or fibrous casings. However, I prefer to use 38 – 42mm hog casings. Of course, you can do it in the oven, but this is a great opportunity to use your Bradley Smoker and get excellent results. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

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Ingredients

2 Pounds lean ground beef (85% lean or leaner)

1 Tsp liquid smoke flavoring (opt)

2 Tsp ground black pepper

2 Tsp mustard seed

2 Tsp crushed fennel seed

1 to 2 Tsp crushed red pepper (to your taste)

½ Tsp garlic powder

1 Tsp paprika

½ Tsp sugar

2 Heaping teaspoons Morton’s Tender Quick curing salt

Preparation

For oven or smoker.

Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack.

Bake at 180ºF to 200ºF for 8 hours, rotating logs every 2 hours. You want an IT of the meat at 165ºF (careful not to fat-out).

Logs will be a bright pink when they are finished and should be fairly dry and firm.

Wipe off excess grease and allow the meat to cool. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Variety
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This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.

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