I am asking the experts here before I try to make my own pepperoni. Is there some additive that can used in conjunction with the Walton’s recipe to achieve the orang/reddish color of store-bought pepperoni, without altering the taste of the recipe? I know sure cure will lend some pinkish/red…but I also intend to use encapsulated citric acid for the bite, thus it will hit the smoker immediately. When using ECA and not holding overnight, does the sure cure still give the meat the reddish tint? In terms of the deeper color, I am afraid of just dumping in extra paprika for fear of ruining the product. Advice? Thanks for any suggestions!

Thank you so much, Jonathon! I appreciate your advice. In thinking about it I am sure you are correct - based on the orange oil on pizza pepperoni. Gonna give it a whirl this weekend. Thanks again!

Well, taste is obviously the most important so I am happy to go for that and not have to worry about trying to make the color “right.” Can I ask you one more sorta related question? I still struggle with the ECA and pink salt directions. I know all about if you use ECA don’t hold overnight so the acid doesn’t release too early, etc. But, can the pink salt be mixed in with the spices and mixed into the meat, then hold the meat overnight and the next a.m. add in the ECA and onto the smoker?

Thank you, Jonathon and Yooper! Your advice is appreciated!