Homemade Spicy Pepperoni Recipes

Steps:

• 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 200 degrees for 8 hours, rotating logs every 2 hours.
• Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Steps:

• grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
• mix all the dry spices together in a bowl and set aside.
• break up the ground beef in a mixing bowl.
• sprinkle the dry spices over the meat and mix well.
• once mixed add the smoke flavor and the honey and mix well.
• cover tightly and refrigerate for 48-72 hours.
• to cook:.
• pre-heat oven to 200˚.
• cover a baking sheet with foil and place a baking rack over it.
• form the meat into two long sausages, mine were about 12 inches each.
• roll them firmly on a clean surface until they are well compacted.
• gently transfer to the prepared baking sheet.
• bake for 8 hours.
• try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
• remove after 8 hours and wipe them off.
• let them cool and wipe again.
• wrap and store in the fridge until chilled.
• slice and use as desired.
• *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
• **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.