Looking for pepperoni spices recipes, but not a mix
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Hi, I am looking for info and feedback from folks who have made pepperoni with their own known spices, not a purchased blend. I am preparing to make my first fermented semi-dry pepperoni, and want to use my own spices. I will be using methodology and recipes from Marianski’s book Art of Making Fermented Sausages, and their Home Production of Quality Meats and Sausages. They list a good looking recipe, but google gives me recipes listing 5 to 10 other spices, mostly in 20 or so fairly weak looking "make pepperoni " pages that all look like 1st time producers blogging it. There are many comments listing tons of spices with things like “make it to your own taste!” but little if any indication that anyone actually ever tried these spices and systematically reported on how they taste in finished product… the top 20 or 30 Google results have all looked like low info BS
I used search and read every thread on here about pepperoni, 22 title threads, many hundreds of posts. Most of them were for pepperoni snack sticks and all of them appeared to use a seasoning blend from Walton’s.
The Marianski’s recipe for fast fermented uses
Black pepper
Anise (or fennel)
Paprika
Cayenne pepper
F-LC fast fermented semidry (OR T-SPX slow fermented dry.)Some pages I don’t see proof of production
on, and don’t really believe have made what they are writing about, list these other spices:
Coriander
Allspice
Nutmeg
Cinnamon
Cloves
Mustard seed
Garlic
Red wine.
–the Spruce Eats, bogus instructions, no culture, cure accelerator left overnight, saltpeter, incorrect temp/humidity to achieve USFDA pathogen targets… they talk about not infecting yourself with trichinonsis by handling raw pork, then ignore all pathogens and raw meat hanging 5 months issues.
–tasteOfArtisan dot com. This guy has a great page, says everything right, references Marianski’s books. Best page I’ve found, and he obviously makes it. He lists allspice with Marianski’s ingredients… I smell it, and just don’t recognize the scent and flavor of allspice with Hormel or Galliano pepperoni I buy?Anyhoo, those are the main references I have, looking for taste and spice recipe feedback from folks who have made or eaten known spice recipes.
Thanks!! -
Hi, I am looking for info and feedback from folks who have made pepperoni with their own known spices, not a purchased blend. I am preparing to make my first fermented semi-dry pepperoni, and want to use my own spices. I will be using methodology and recipes from Marianski’s book Art of Making Fermented Sausages, and their Home Production of Quality Meats and Sausages. They list a good looking recipe, but google gives me recipes listing 5 to 10 other spices, mostly in 20 or so fairly weak looking "make pepperoni " pages that all look like 1st time producers blogging it. There are many comments listing tons of spices with things like “make it to your own taste!” but little if any indication that anyone actually ever tried these spices and systematically reported on how they taste in finished product… the top 20 or 30 Google results have all looked like low info BS
I used search and read every thread on here about pepperoni, 22 title threads, many hundreds of posts. Most of them were for pepperoni snack sticks and all of them appeared to use a seasoning blend from Walton’s.
The Marianski’s recipe for fast fermented uses
Black pepper
Anise (or fennel)
Paprika
Cayenne pepper
F-LC fast fermented semidry (OR T-SPX slow fermented dry.)Some pages I don’t see proof of production
on, and don’t really believe have made what they are writing about, list these other spices:
Coriander
Allspice
Nutmeg
Cinnamon
Cloves
Mustard seed
Garlic
Red wine.
–the Spruce Eats, bogus instructions, no culture, cure accelerator left overnight, saltpeter, incorrect temp/humidity to achieve USFDA pathogen targets… they talk about not infecting yourself with trichinonsis by handling raw pork, then ignore all pathogens and raw meat hanging 5 months issues.
–tasteOfArtisan dot com. This guy has a great page, says everything right, references Marianski’s books. Best page I’ve found, and he obviously makes it. He lists allspice with Marianski’s ingredients… I smell it, and just don’t recognize the scent and flavor of allspice with Hormel or Galliano pepperoni I buy?Anyhoo, those are the main references I have, looking for taste and spice recipe feedback from folks who have made or eaten known spice recipes.
Thanks!!Dave in AZ …check out 2 guys and a cooler youtube channel…there are tons of recipes and step by step instructions and scaleable recipe page
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Dave in AZ …check out 2 guys and a cooler youtube channel…there are tons of recipes and step by step instructions and scaleable recipe page
Mcjagger thx, will look into them! I didn’t do YouTube search, I should have looked there also!
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Hi, I am looking for info and feedback from folks who have made pepperoni with their own known spices, not a purchased blend. I am preparing to make my first fermented semi-dry pepperoni, and want to use my own spices. I will be using methodology and recipes from Marianski’s book Art of Making Fermented Sausages, and their Home Production of Quality Meats and Sausages. They list a good looking recipe, but google gives me recipes listing 5 to 10 other spices, mostly in 20 or so fairly weak looking "make pepperoni " pages that all look like 1st time producers blogging it. There are many comments listing tons of spices with things like “make it to your own taste!” but little if any indication that anyone actually ever tried these spices and systematically reported on how they taste in finished product… the top 20 or 30 Google results have all looked like low info BS
I used search and read every thread on here about pepperoni, 22 title threads, many hundreds of posts. Most of them were for pepperoni snack sticks and all of them appeared to use a seasoning blend from Walton’s.
The Marianski’s recipe for fast fermented uses
Black pepper
Anise (or fennel)
Paprika
Cayenne pepper
F-LC fast fermented semidry (OR T-SPX slow fermented dry.)Some pages I don’t see proof of production
on, and don’t really believe have made what they are writing about, list these other spices:
Coriander
Allspice
Nutmeg
Cinnamon
Cloves
Mustard seed
Garlic
Red wine.
–the Spruce Eats, bogus instructions, no culture, cure accelerator left overnight, saltpeter, incorrect temp/humidity to achieve USFDA pathogen targets… they talk about not infecting yourself with trichinonsis by handling raw pork, then ignore all pathogens and raw meat hanging 5 months issues.
–tasteOfArtisan dot com. This guy has a great page, says everything right, references Marianski’s books. Best page I’ve found, and he obviously makes it. He lists allspice with Marianski’s ingredients… I smell it, and just don’t recognize the scent and flavor of allspice with Hormel or Galliano pepperoni I buy?Anyhoo, those are the main references I have, looking for taste and spice recipe feedback from folks who have made or eaten known spice recipes.
Thanks!!Dave in AZ
Homemade Pepperoni Ingredients - Homemade Peperone
750 g lean beef
750 g pork leg
27 g salt = 1.8%
4 g nitrite salt (6% nitrites, 3% nitrates and 91% salt)
4 g antioxidant (erythorbate)
1 g bacterial starter (lactic acid bacteria for fermentation)
6 g cayenne pepper
1 g allspice
1 g fennel seeds
20 g sugar
10 g sweet paprika
2 g spicy paprika
30 ml red wineI have not made this it is a recipe that I found on and Italian website, but Dr Pain makes pepperoni too, maybe he will add his knowledge to the post.
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Dave in AZ
Homemade Pepperoni Ingredients - Homemade Peperone
750 g lean beef
750 g pork leg
27 g salt = 1.8%
4 g nitrite salt (6% nitrites, 3% nitrates and 91% salt)
4 g antioxidant (erythorbate)
1 g bacterial starter (lactic acid bacteria for fermentation)
6 g cayenne pepper
1 g allspice
1 g fennel seeds
20 g sugar
10 g sweet paprika
2 g spicy paprika
30 ml red wineI have not made this it is a recipe that I found on and Italian website, but Dr Pain makes pepperoni too, maybe he will add his knowledge to the post.
mrobisr thx much. I see they have the allspice listed too. Not sure what spicy paprika is though, I’ve seen sweet, smoked, spanish, hungarian… spicy paprika sounds like cayenne heh!
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mrobisr thx much. I see they have the allspice listed too. Not sure what spicy paprika is though, I’ve seen sweet, smoked, spanish, hungarian… spicy paprika sounds like cayenne heh!
Dave in AZ Would think that “spicy paprika” would be Hungarian.
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