Pepperoni is always delicious, but especially so when you make your own. We’re showing you how to make pepperoni at home, with or without special sausage-making equipment.
Today, we’re applying the same technique we used for kielbasa to making pepperoni. We’re giving instructions for making pepperoni without using any special equipment, like a meat grinder or sausage-stuffer. We also have instructions for if you have a sausage-stuffer, but usually you should follow the instructions that come with you machine.
Pepperoni is traditionally smoked. That results in the casing having a smoky flavor. We’re not smoking this sausage though. Instead, we’re baking it in the oven. If you’d like, you can add a drop of liquid smoke to the meat mixture. It is a very potent ingredient though so be careful. Also, be sure to do as instructed in the recipe and add the liquid smoke to the other liquid and stir it up so that it disperses well into the meat and doesn’t end up too concentrated in one spot.
For your info, I actually don’t put the liquid smoke in my pepperoni when I make it. I find it too overpowering, and I don’t like it flavoring all the meat like that. But some people really like it in there, so I will leave that up to you!
Turkey pepperoni is a tasty alternative to traditional pork pepperoni that is growing in popularity. Making your own turkey pepperoni at home is satisfying and allows you to control the ingredients. This article will provide a step-by-step guide on how to make turkey pepperoni from scratch.
Overview of the Turkey Pepperoni Making Process
The basic process for making turkey pepperoni includes:
- Selecting and preparing the turkey
- Mixing the cure and seasonings
- Stuffing the mixture into casings
- Allowing time to cure
- Smoking and drying the pepperoni
- Slicing and storing the finished product
Proper food safety and hygiene practices should be followed when curing and drying meat products. The keys steps will be explained in more detail in the following sections.
Ingredients Needed
To make approximately 5 pounds of turkey pepperoni, you will need:
- 5 pounds ground turkey (ideally 85% to 90% lean)
- Curing salt (InstaCure #1 or Prague Powder #1)
- Spices and flavorings:
- Salt
- Sugar or dextrose
- Black pepper
- Paprika
- Cayenne pepper
- Fennel seed
- Garlic powder
- Onion powder
- Crushed red pepper flakes
- Casing (collagen or fibrous)
- Starter culture (optional)
Selecting and Preparing the Turkey
The ideal ground turkey to use will be 85% to 90% lean, Ground dark turkey meat with some fat content will provide the best texture and flavor,
Turkey breast alone is very lean and can become dense and dry when cured into pepperoni. Using some thigh or leg meat is preferable.
You can grind your own turkey from whole cuts using a meat grinder. This allows you to control the fat content. Make sure all equipment and work surfaces are completely clean before grinding the meat.
If using pre-ground turkey, opt for turkey marked for sausage making versus general purpose ground turkey. Pre-ground meat labeled for sausage will have the right ratio of fat to lean meat.
Creating the Cure and Seasoning Mix
To achieve the traditional pepperoni flavor, the ground turkey needs to be mixed with spices, seasonings, curing salt, and a starter culture if desired. Here is an example ingredient ratio for a 5 pound batch:
- 5 pounds ground turkey
- 2 tablespoons salt
- 1 teaspoon curing salt (InstaCure #1 or Prague Powder #1)
- 2 tablespoons sugar or dextrose
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon fennel seed, crushed
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1/2 to 1 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon starter culture (optional)
Thoroughly mix the ground turkey and all ingredients together until evenly incorporated Cover and refrigerate for 24-48 hours to allow the flavors to meld
Note: Only use curing salt that is specially formulated for meat curing, like InstaCure #1 or Prague Powder #1. Do not substitute with table salt or kosher salt. This small amount of sodium nitrite is vital for safety, color, and flavor development.
Stuffing the Turkey Pepperoni Mixture into Casings
Collagen or fibrous casings can be used for stuffing the pepperoni mixture Collagen casings are often easier to work with than natural casings Casings specifically made for pepperoni will have the right diameter.
A sausage stuffer makes filling the casing much easier, but a sturdy piping bag can also work in some cases. Stuff the casing firmly but not too tightly, avoiding air pockets. Tie off or twist the casing at regular intervals to form the links. Work in small batches to keep the meat mixture cold while stuffing.
Let the stuffed pepperoni links rest in the refrigerator for a few hours to allow the casing to set.
Curing the Stuffed Turkey Pepperoni
Once stuffed into the casings, the turkey pepperoni needs time to properly cure and develop flavor. This curing process takes 1-2 weeks under refrigeration. Temperature control is important during curing, ideally around 40°F to 50°F.
During this curing time, rotate and rub the pepperoni links periodically to evenly distribute the cure. The links will stiffen and shrink slightly as moisture is drawn out. A white powdery bloom may appear on the casings due to the curing process.
Smoking and Drying the Cured Turkey Pepperoni
After curing comes the smoking and drying phase. This helps develop additional flavor and provides the distinctive smoky essence associated with pepperoni.
Use a smoker set between 150°F to 180°F. Hickory, apple, and cherry wood chips work well for smoking pepperoni. Smoke the links for 1-2 hours initially.
After smoking, increase the temperature to fully cook the pepperoni to 160°F internal temperature. Then allow the links to dry and develop texture for 2-6 hours more in the smoker.
Alternatively, you can air dry the pepperoni links after curing. Hang them or place on racks at room temperature until the pepperoni has firmed up sufficiently, taking approximately 1-2 weeks.
Slicing and Storing the Turkey Pepperoni
Once the turkey pepperoni links are fully dried and cooked, they are ready to slice and eat. Use a sharp knife or meat slicer to cut the pepperoni to your desired thickness.
Store the sliced turkey pepperoni in an airtight container in the refrigerator for up 2-3 weeks. For longer storage, keep the turkey pepperoni in the freezer for several months.
Tips for Making Turkey Pepperoni
- Grind your own turkey or use pre-ground sausage meat with some fat content for best results.
- Keep all equipment and surfaces clean when handling meat.
- Use the proper amount of curing salt for food safety and flavor.
- Take time to properly cure the stuffed pepperoni before smoking or drying.
- Control temperature and air circulation to fully cook and dry the pepperoni links.
- Store sliced pepperoni in the refrigerator or freezer to maximize freshness.
Frequently Asked Questions
What fat percentage ground turkey should be used?
Ideally, the ground turkey should contain 85% to 90% lean meat. Around 10-15% fat content will provide the best flavor and texture.
Is it necessary to use curing salt?
Yes, adding a small amount of sodium nitrite curing salt is essential for food safety and to achieve the traditional pepperoni flavor, color, and texture.
How long does it take to cure the stuffed turkey pepperoni?
A proper curing time is 1-2 weeks refrigerated. The pepperoni links need time for the nitrites to penetrate thoroughly and the flavors to develop fully.
What casings work best for turkey pepperoni?
Collagen casings made specifically for pepperoni are easiest to work with. Fibrous casings also work well but can be more challenging for beginners to stuff.
Can I make turkey pepperoni without smoking it?
It’s possible but the flavor won’t be as authentic. You can fully air dry and cook the pepperoni but the smoky notes from smoking are hard to replicate otherwise.
What wood should I use for smoking pepperoni?
Hickory and cherry wood are classic choices that pair well with pepperoni. Apple wood also gives a nice sweet smoke flavor.
How long does homemade turkey pepperoni last?
Properly stored in the refrigerator, sliced turkey pepperoni will last 2-3 weeks. For longer shelf life, freeze the sliced pepperoni for several months.
Making your own turkey pepperoni from scratch is very rewarding and lets you control the entire process. Use quality ingredients, take care with prep and curing, and employ the right smoking or drying methods for the best results. With some practice, you can make restaurant-quality turkey pepperoni at home.
How To Make Pepperoni Without A Sausage Stuffer
I’ll admit that this close-up picture of sausages without casings looks a bit odd, but truly, even without casings or a sausage-stufffer, they do end up looking like pepperoni, and, more importantly, they taste amazing!
To make pepperoni without a sausage stuffer, you’re going to follow the detailed instructions over here. To give you the idea though, what you’ll be doing is taking two pieces of plastic wrap and overlapping them. Then you scoop a handful of the meat mixture onto the plastic wrap. Shape the meat into a cylinder that is the length and diameter that you’d like your sausage to be. You don’t want to go thinner than about 1 and 1/2 inch diameter though if you want it to hold together well. Thicker is better. Think of the diameter of pepperoni that is used for slicing in sub sandwiches more than for snack sticks.
Wrap the meat in the plastic wrap, burrito style, by folding in the sides, and then rolling the meat to wrap it all up nice and tight.
Then, wrap that in aluminum foil. Repeat the plastic wrap and foil with all of your meat.
Put your wrapped meat into a single layer on a tray in the fridge. Let them sit there for 24 hours. The tight wrap and the cold will form your pepperoni in a way that keeps its shape. That stickiness that we talked about above is also helpful for this.
When you’re ready to cook the pepperoni, unwrap them from the foil and from the plastic. You’ll have nice sausage-shaped cylinders of meat that you can then cook following the instructions below.
How To Shape/Stuff Pepperoni
We’re giving you instructions for two ways to make the pepperoni. One option involves no special equipment at all. The other involves the use of a sausage stuffer.