PEPPERONI: Many's the American visitor to Italy who means to order pizza
topped with this salami variation and instead gets pizza topped with
bell peppers. Why? Because "peperone" is Italian for peppers and
"pepperoni" isn't an Italian word. Purely an Italian-American invention,
this spicy dried sausage was first referenced in print in 1919.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Pepperoni
Categories: Beef, Chilies, Herbs, Preserving
Yield: 5 Pounds

5 lb Ground beef
5 ts (heaping) Morton's "Tender
- Quick" curing salt
2 1/2 ts (heaping) mustard seed
1 ts Ground pepper
2 1/2 ts Garlic salt
1/2 ts Cayenne pepper; to taste

Day 1: Mix all the ingredients and knead well.
Refrigerate in sealed container (or air-tight with
plastic wrap).

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven
grill pan or wire rack; place the grill/rack on/inside a
cookie sheet, so excess fat can drip. Bake 7 hours @
150ºF/66ºC. Turn rolls 45º every 2 hours.

Store in the fridge or freezer.

RECIPE FROM: https://freerecipenetwork.com

Uncle Dirty Dave's Archives

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