This Homemade Pepperoni Recipe delivers everything you could hope for: bold flavors, a whisper of smoky aroma, and that classic, crave-worthy chew! Whether you’re slicing it for pizzas or tucking it into sandwiches, there’s a special satisfaction knowing you crafted this zesty favorite with your own hands. The blend of spices, the gentle kick of heat, and the sweet, savory notes all come together in a way that store-bought can’t touch. If you’ve ever dreamed of taking pizza night or snack platters to the next level, this is your recipe—let’s dive in!

Homemade Pepperoni Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing mysterious about making your own pepperoni at home! Every ingredient in this Homemade Pepperoni Recipe is purposeful, lending either flavor, spice, or the perfect texture. With a few key pantry staples and a couple of special touches, you’ll discover just how approachable (and fun!) DIY pepperoni can be.

Ground pork (1 lb): Brings juicy richness and that unmistakable pepperoni texture—pick the freshest you can.
Ground beef (1 lb): Adds depth, meaty savoriness, and helps balance the spice level.
Kosher salt (2 teaspoons): Essential for seasoning, drawing out moisture, and supporting curing if you go that route.
Sugar (1 teaspoon): Subtly rounds out the salty-savory punch and boosts browning during baking.
Ground paprika (1½ teaspoons): Lends beautiful color and that signature warm, earthy note.
Crushed red pepper flakes (1 teaspoon): They’re your main source of heat—don’t be shy unless you prefer a gentler bite!
Fennel seeds, crushed (1 teaspoon): Offer a floral, slightly sweet note that’s quintessential to Italian-inspired sausage.
Garlic powder (1 teaspoon): For depth and a tasty allium undertone—you’ll miss it if you skip it.
Onion powder (1 teaspoon): Balances flavors and echoes the pepperoni you find at your favorite pizzeria.
Cayenne pepper (½ teaspoon): Provides a background warmth that creeps up deliciously after each bite.
Black pepper (½ teaspoon): Gives pepperoni its peppery backbone—freshly ground makes a difference.
Ground mustard (¼ teaspoon): Adds subtle tang and complexity.
Allspice (¼ teaspoon): The secret ingredient for a long, lingering finish reminiscent of old-school deli meats.
Liquid smoke (1 tablespoon): Brings you that authentic smoky undertone without any special equipment.
Ice water (2 tablespoons): Keeps the meat mixture moist and easy to work with while helping your final texture.
Natural or collagen casings (optional): Use these for a traditional sausage-style presentation—or skip them for a tasty log version.

How to Make Homemade Pepperoni Recipe

Step 1: Mix Up the Meat and Spices

Start by grabbing a large mixing bowl (or your stand mixer with the paddle attachment, if you want to keep your hands cleaner!). Add in all of your ground pork and beef. Sprinkle in every last bit of the salt, sugar, and every spice listed in the recipe. This is where the Homemade Pepperoni Recipe magic really begins—the mixing brings together that bold, balanced flavor profile. I recommend working the mixture thoroughly until it looks sticky and well combined; don’t be shy, get in there!

Step 2: Add Smoke and Chill

Now, splash in the liquid smoke for that signature pizzeria aroma and pour in the ice water to help bind everything. Work these into the meat mixture with your hands (or mixer) until it’s cohesive, sticky, and almost elastic—it should hold together and look homogenous. Don’t cut this step short; mixing well ensures a uniform pepperoni consistency!

Step 3: Shape The Pepperoni

If you’re going full classic and using casings, soak them first—this rehydrates them and flushes out any salt. Attach them to your sausage stuffer or improvise with a piping bag, then carefully fill. Twist your pepperoni into 6–8-inch links and tie off those ends. If you’re skipping the casings, just shape the meat into a firm, even log, then wrap it tightly in plastic wrap. Both methods deliver delicious results; it’s just a matter of preference and equipment.

Step 4: Refrigerate for Flavor

This is your patience phase, and it’s 100% worth it. Tuck your shaped pepperoni (links or log) into the fridge for a full 24–48 hours. This rest period lets the flavors meld and gives your Homemade Pepperoni Recipe its signature, crave-worthy taste. It’s tempting to rush, but trust me, your taste buds will thank you for waiting.

Step 5: Bake Slow and Low

Preheat your oven to 200°F, setting up a wire rack over a baking sheet to catch any drips. Place your pepperoni on the rack and let it bake gently for 6–8 hours, or until it’s firm and the internal temperature has hit 160°F. This slow approach dries it out just enough while concentrating all those zesty, smoky flavors. Once it’s reached temperature, let it cool fully before slicing—this makes for clean, tidy cuts and perfect snackability.

How to Serve Homemade Pepperoni Recipe

Garnishes

Finish your pepperoni slices with a scattering of fresh basil, a light drizzle of olive oil, or even a sprinkle of grated Parmesan for an Italian-style flourish. If you want extra color, serve with roasted red peppers or a few pepperoncini on the side—the spicy, tangy flavors pop beautifully against the rich pepperoni.

Side Dishes

Your Homemade Pepperoni Recipe shines next to classic sides like marinated olives, crisp breadsticks, or even a bundle of roasted vegetables. If you’re building a pizza or sandwich spread, offer a fresh green salad tossed with sharp vinaigrette, so the bold sausage flavors really stand out. For gatherings, fill out your charcuterie board with cheeses, nuts, and fruit for a display that feels truly special.

Creative Ways to Present

Let your homemade pepperoni be the star! Try slicing coins and stacking them on a rustic wooden board with pickles and crusty bread. For an appetizer, thread cubes of pepperoni onto skewers with cheese and grape tomatoes. Or, fan out thin slices over a bubbling hot pizza, or even stir chopped pepperoni into homemade mac and cheese—the possibilities for this Homemade Pepperoni Recipe are nearly endless.

Make Ahead and Storage

Storing Leftovers

Once your pepperoni has cooled completely, slice what you need and wrap the rest tightly in plastic or foil. Store in the refrigerator for up to a week. You’ll appreciate how the flavor deepens over a few days, making leftovers even more exciting! Remember to keep it wrapped well to preserve all that delicious smokiness.

Freezing

If you want to keep some pepperoni on hand for quick meals, freezing’s a smart option. Slice or portion your Homemade Pepperoni Recipe into manageable logs or rounds, then place in freezer-safe bags or containers. Frozen, it keeps its peak flavor for up to 3 months! Thaw overnight in the fridge before using for best taste and texture.

Reheating

Homemade pepperoni doesn’t need much reheating—just pull it from the fridge, and it’s pizza- or snack-ready. If you like it a little warmer, briefly sauté slices in a dry skillet until lightly crisp around the edges, or pop in the microwave for a few seconds. Warmed up, the spices and smoke get even more pronounced!

FAQs

Can I make this Homemade Pepperoni Recipe without casings?

Absolutely! If you don’t have sausage casings on hand, simply shape the seasoned meat into a firm log, tightly wrap in plastic, and refrigerate as directed. The finished pepperoni will still slice beautifully and taste just as authentic.

How spicy is the final pepperoni?

This Homemade Pepperoni Recipe balances heat with robust savory notes—the red pepper flakes and cayenne bring a gentle burn, but you can adjust these up or down depending on your crowd. Love the heat? Add another pinch; prefer it milder? Cut back the pepper.

Do I need curing salt for this recipe?

No curing salt is necessary for this version, as it’s a semi-dry, fully cooked pepperoni. For a classic cured texture and longer preservation, you’d need Prague Powder #1 and a special drying setup—but for most home cooks, this recipe is perfectly safe and delicious as written.

What’s the best way to use homemade pepperoni?

Slice it thin for topping pizzas, layer on sandwiches, fold into calzones, or stack up on charcuterie boards. Because it’s so flavorful, it’s also fantastic diced into salads, scrambled into eggs, or tucked into savory muffins for a fun twist!

Can I double or halve this Homemade Pepperoni Recipe?

Yes, scaling this recipe up or down is easy—just keep the meat and spices in the same ratios. If doubling, make sure your bowl and baking setup can handle the extra volume; if halving, reduce the mixing time just a bit. The process stays exactly the same.

Final Thoughts

There’s something truly special about making pepperoni from scratch, and I hope this Homemade Pepperoni Recipe becomes a new favorite in your kitchen. Don’t hesitate—gather your spices, roll up your sleeves, and give it a try. Once you taste that first zesty, smoky bite, you’ll never look at store-bought the same way again!

Homemade Pepperoni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

Author: admin
Total Time: 6½–8½ hours (plus 24–48 hours chilling)
Yield: 2 logs (about 20 servings) 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious homemade pepperoni from scratch with this easy recipe. Whether you want to top your pizzas, sandwiches, or enjoy it as a snack, this semi-dry pepperoni is packed with flavor and simple to prepare.

Ingredients

Scale

Meat Mixture:

1 lb ground pork
1 lb ground beef

Spice Blend:

2 teaspoons kosher salt
1 teaspoon sugar
1 ½ teaspoons ground paprika
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon ground mustard
¼ teaspoon allspice

1 tablespoon liquid smoke
2 tablespoons ice water

Optional:

Natural or collagen casings

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Instructions

Combine Ingredients: In a large mixing bowl, combine ground pork, beef, spices, sugar, and salt. Mix until fully incorporated.
Add Liquid: Stir in liquid smoke and ice water until the meat is sticky.
Prepare Casings: If using, soak casings and fill with meat mixture. If not, shape into a log and wrap in plastic wrap.
Chill: Refrigerate for 24–48 hours to develop flavors.
Cook: Preheat oven to 200°F. Bake pepperoni on a wire rack for 6–8 hours until internal temperature reaches 160°F.
Slice and Serve: Cool completely before slicing and enjoy!

Notes

This pepperoni is ideal for pizzas, sandwiches, or snacking.
Store in the refrigerator for up to 1 week or freeze for up to 3 months for longer storage.
For a drier texture, consider using a curing agent in a controlled drying environment.

Prep Time: 30 minutes
Cook Time: 6–8 hours
Category: Snack
Method: Baking
Cuisine: Italian-American