as a note, this does not turn out red like the store brand, this is because of the curing salt that is used to keep it safe, so if you are not going to eat this right away you’ll need to do something different. This is my second attempt at making pepperoni, and I think it came out a bit closer to what I’m used to. I increased the fennel for one(I really like fennel) and cut a few ingredients that didn’t work as well. hope everyone enjoys the second attempt here.
5 lb -ground beef – 70% lean
2 1/2 TBSP -salt
1 1/2 tsp -sugar
2 tsp -Cayenne
1 tsp -garlic powder
2 TBSP -fennel(lightly crushed)
1/2 cup -red wine(holland house is gluten free, not sure about others)
2 TBSP -pepper
2 TBSP -paprika
1. mix all ingredients. this will take a while to get all the little pockets out, and you’ll need to use your hands to get it good.
2. let sit covered in the refrigerator for 24-48 hours
3. bake at 200 degrees for 8-9 hours. Bake on a wire rack and have something to catch the drippings. Turn every couple hours.