How to Make Homemade Pepperoni Sausage

Make homemade smoked pepperoni with this simple recipe. This isn't your typical store-bought pepperoni, this version yields better flavor and texture, with salami-style pieces that are just as good on pizza as they are with cheese and crackers. In this version, we used a blend of beef (venison works here too!) and pork, stuffed into natural hog casings, smoked then dry-aged for up to 21 days.
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At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.

[@woodlandwonders6887]

Very interesting explanation of the process. The finished product looks great.

[@FryingMike]

I have been wanting to make a good pepperoni

[@NabanjaZarikah]

Am in Uganda where and how can I get that powerful meat grinder it looks durable and commercial?

[@joesmith7427]

I suggest putting a stick of butter down the grinder First, that will lube the grinder real well !! Give it a try, tell ur friends Mr.Todd thaught you this trick!!

[@tomkilmore7254]

Great vid, thanks!

[@MrThankeesai]

I have a food dehydrator coming. I thought that was the same as a dry aging device. Can I do this in a dehydrator or did i buy the wrong thing

[@unguidedone]

what a well made kitchen if it was me i would have all stainless steel countertops

[@simjaehyuk8650]

유익합니다.

[@shawnbahr4508]

In your video you added dextrose, but there is none listed in the recipe. Can you substitute table sugar or pasteurized honey for dextrose?

[@dubai_expat4685]

No you can not. Normal sugar has no function but dextrose has!

[@thooper4380]

As someone understanding fermentation from a homebrew perspective, yes, you can. Dextrose (glucose, it honestly annoys me that it's not called what it is) ferments a bit cleaner, but for pepperoni it really shouldn't change anything. Glucose ferments more cleanly to ethanol, inverse sugar is good too, which is table sugar split apart in to glucose and fructose. Table sugar (sucrose) readily ferments without issues but from a brewing perspective is harder on the yeast and produces slight off flavors. All that said, unless there's something I'm not seeing, doing a short fermentation with sucrose won't change anything as sugar and the alcohol aren't anywhere close to the primary flavor of pepperoni. Someone please call me out if I'm wrong, I'm looking to start making pepperoni, but have years of experience with making beer and this video kind of glosses over the fermentation process.

[@tori-slays]

The recipe on the site doesn't list Dextrose - how much do you add for that recipe?

[@timothysteadham331]

@@thooper4380you are not correct. Some cultures used in sausage making can use sucrose but some cannot. It all depends on the culture. For example, if you use T-SPX, it will not and cannot use sucrose in the fermentation process and will die and yield none of the beneficial results that you wanted which was the entire reason for adding the culture to begin with.

[@thooper4380]

@@timothysteadham331 ah, it's not using yeast for fermentation and actually using lactobacillus and/or pediococcus.

[@thooper4380]

This is the top result for making pepperoni. It needs more details though. I'm well experienced with fermentation, so I understand your "culture" reference, but dry ageing, I think most people would need more details.

[@wreyes1753]

Which bactoferm is used here, flavor of italy, t-spx?

[@Justin-Outdoors]

Does the maple cure contain nitrates? I’m looking to make my own pepperoni to have a healthy alternative to store-bought pepperoni that contains dangerous chemicals.

[@PSSeasoning]

No, none of the cures we carry contain nitrates. Our maple cure is a mixture of speed cure (nitrite) and maple sugar.

[@jduce1012]

can i use a big chief smoker for the initial process can't really regulate temp but it won't get to hot

[@PSSeasoning]

Yes, you can certainly try it

[@joesmith7427]

Try spraying tbe stuffer with oil to lube it and help eliminate air. What size plate is that? 22,32,42,?? Thats the diameter, not the size of the holes in the plate!!

[@jesusbravo8285]

Wasn’t expecting the hat to come off 💡✨😑

[@gracereal9591]

Sir I wanted to learn more about pepperoni.sir can I know your recipe sir Thanks

[@PSSeasoning]

Hi! Here is a link to our full recipe: www.psseasoning.com/blogs/recipes/homemade-pepperoni

[@keenobservationgaming2021]

Sausages are meat blunts with mixed protein strains. I mix my mints with gelato while grinding. You mix your beef with pork 😶‍🌫️

[@BluePiggy97]

Where can I find that PS Seasoning meat lug??? I looked on the site but can't find it. If you guys aren't selling them, why not??? Love the depth on that one

[@PSSeasoning]

Great suggestion! It's just a regular lug with a PS sticker

[@user-pn4rp2tz8m]

Please write the ingredients for me in the description box

[@cmsense8193]

What sort of certification and lab to you speak of?

[@greggkummer2739]

This looks amazing! What brand of dry ager do you use?

[@PSSeasoning]

For this recipe we used the Dry Ager brand

[@alihammoud2416]

I wanted to make pepperoni and now I don't. I just want to know what is culture and cure and my mission in this life will be over. I can rest in piece

[@EliaFlowers]

Culture is just live bacteria that’s been fed some sugar to grow… curing is preserving meats by either smoking them or heavily salting theme with a special type of salt called Prague Powder

[@bkwilcox23]

how many pieces?

[@isaacimes3487]

Cures are usually salts, like potassium nitrate, and culture is a bacteria that lowers the ph making it acidic to kill bad bacteria

[@BluePiggy97]

Hey Jed, so that sausage looks to me more like a skinny summer sausage than pepperoni. Would the addition of paprika give it that classic look? Also, do you think I could pull this off hanging the pepperoni in my basement? Its usually in the low 50s and high 40s during the winter in my basement. I would love to make this but certainly can't afford a dry ager. When I make my summer sausage, I hang it in my basement to dry for about 10ish days.

[@PSSeasoning]

The flavor was absolutely pepperoni, but if you wanted a more red color you could add paprika. We technically can't advise you to hang in the basement, but the conditions you described do seem right for dry aging :)

[@BluePiggy97]

@@PSSeasoning Thanks so much for the reply. Love you guys and your products......

[@FinnysGrille]

That’s wild!

[@emmgeevideo]

I recommend that you don't use a hard rock "music" loop. It was hard to make out what you were saying.

[@PSSeasoning]

Thank you for your feedback! We will do better next time!

[@NikoBellaKhouf2]

So that's why I see some pepperoni labeled as "pepperoni flavored" instead of just pepperoni? 12:55

[@joesmith7427]

Is that grinder NSF approved??

[@morpheus1123]

Pepperoni Is Not American Sausage stop lying....

[@Chris-jh3tg]

Lose the music.

[@joesmith7427]

If the meat isnt cured, i wont eat it!! All the foods with flavor are cultured, Wine, cheese, meat, dairy, fish, without ageing, who wants it, not me!

[@earthlingi72]

Some good information ... but ... very misleading caption, says home made and then there is a big a** sausage stuffer

[@PSSeasoning]

Hi! A lot of at-home sausage makers do have a sausage stuffer at home.

[@joesmith7427]

WHAT CULTURE ARE U USING?? I KNOW ITS HANSEN'S, WHICH ONE?? IM NOT A MIND READER!!

[@PSSeasoning]

As we mention in the recipe, it's Bactoferm fast ferment culture

[@muhammadabujabal9387]

more easy to go hunt wild animals with spear that get these weirdest ingredients corn sugar cure ...

[@naisharazdey5548]

😮Muslims don't eat pork and hindus don't eat beef together half of the world audience has gone😭😭

[@masonjman]

Wow! I was so curious to know what made pepperoni pepperoni. What kind of seasonings go into it. I watched 4:30 of the video only for you to say PEPPERONI SEASONING. What an absolute disappointment. How can you sleep at night? I hope your wife is generous in the upcoming divorce. You obviously cannot please anyone.

[@PSSeasoning]

Oh man, sorry to disappoint! You see, we make seasoning as our main gig so it would be kind of crazy of us to NOT use our award-winning pepperoni seasoning. Pepperoni seasoning usually has salt, pepper, fennel, oregano, chili flakes and garlic.

[@DudeMan-xs3db]

Ayo can you make this into a short I ain’t got 13 minutes

[@applesflorida]

You didn't display the ingredients name & quantity in vdo so it is hard to understand & note down the recipe.

[@PSSeasoning]

The full recipe is available at the link in the description!