POP Nutrition | Homemade Pepperoni (Gluten Free, Paleo)

I always was intrigued with Peperoni, Salami, and many other smoked product. Unfortunately, many of them have THC, smoke flavoring, MSG (click here for many names under which MSG is hiding in your food) and other items I am not particularly excited about putting in my body. I looked online for Orgnic, Grass Fed, Pastured meat based pepperoni and only found one place and it was all sold out. So with my new KitchenAid Mixer (a generous gift from my husbands parents) and meat grinder attachment I decided to make my own pepperoni. I got  a KitchenAid FPPA Mixer Attachment Pack for Stand Mixers and it was totally worth it. Came with slicer and juicer as well.

Since I am the first one to try making meats at home so I looked online for recipes. So I present you my version of homemade pepperoni adopted from Homemade Pepperoni Recipe [Preservative Free, Paleo and Affordable] by Hey What’s For Dinner Mom?.

Ingredients:

  • 2 tsp. white ground peppercorns
  • 2 tsp. ground fennel
  • 1 tsp. dried pepper flakes
  • 1 tsp. garlic powder
  • 2 tsp. pink Himalayan salt
  • 1 lb. pork tenderloin
  • 1 lb. grass fed lean beef
  • 2 1/2 tsp. smoked paprika
  • 2 tsp. cumin
  • 2 tsp. honey

Cooking Steps:

  1. Mix all the dry spices together in a bowl and set them aside.
  2. Cut up the meat into 2 inc squares, big enough to fit into the meat grinder. Put a few cubes of meet into the grinder at a time and alternate with a teaspoon of the spice mix along with honey in between the chunks so it will blend in well.
  3. Put the meat twice through the grinder and then let it set for 48 hours int eh fridge (cover with foil or plastic wrap).
  4. Preheat the over to 200 F or 94 C. Split the meat into 3 parts and shape into three long sausages ruffly 14 inches each. Make sure to roll them tightly and compact, press in with you hands so the logs do not fall apart.
  5. Use a cookie pan set or broil pan with rack  and place the logs on top of the rack. Bake for 8 hours while rolling the logs over to another side every two hours. Store in the fridge in an open container for the first 48 hour to let the peperoni dry up even more. Then slice and store in an airtight container in the fridge.

I know mine did not look exactly like the blog entry but it smelled and tasted like peperoni so it was a win for me. I also made a pizza using my time tested homemade dough recipe and this time with the homemade pepperoni it was even better since I hold all the card of what goes into my family’s meal. And it was delicious. What else could I want. Enjoy!

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