Recipe

Pepperoni (dry Cured)

Ingredients

  • 3 1/2 tablespoons salt
  • 1 tablespoon powdered sugar
  • 1 teaspoon #2 cure
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons ground red pepper
  • 1 pinch allspice
  • 1 1/2 tablespoons ground anise seed
  • 2 pounds lean beef
  • 2 pounds lean pork
  • 1 pound fatback

Directions

  • Rough cut all meat, chill, add spice and grind through 1/8” plate. Chill meat again, then stuff into sized casing of your choice. Hold at 65 to 71ºF. for 36 hours, then place in walkin for at least 20 days.