How is pepperoni made?
Pepperoni sausage is sometimes referred to as a “stick” of pepperoni because that’s just about what it resembles. Most of the red color in commercial pepperoni is from paprika. Indeed, if it were from cayenne pepper you would need a fire extinguisher nearby when eating it. There are many different varieties of pepperoni, some decidedly hotter than others, but most if not all rely on a beef and pork combination. All are quite pungent. Pepperoni come in different sizes, the most common being about an inch in diameter. Some commercial packers put up what they call “pizza pepperoni” which is about twice the diameter of regular pepperoni and is not as dry. This type is better able to withstand the high temperature of a baking pizza without becoming a crispy critter. If you intend to use your pepperoni primarily as a topping for pizza you might want to experiment with the drying time for best results. Makes: 10 pounds * 7 pounds pre-frozen or certified pork butt, cubed, fat included* * 3 pou
