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Homemade Summer Sausage and Pepperoni Recipes

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By Edited Apr 28, 2015 4 7

Homemade Summer Sausage and Pepperoni Recipes

Summer Sausage and Pepperoni
Summer Sausage and Pepperoni

Summer sausage and pepperoni just like from the store, no pork, can use all ground beef or 1/2 beef and 1/2 venison. Less fat and no preseveitives. Great way to use up some of the ground venison.

Things You'll Need for summer sausage;

2- pounds ground beef
or 1 pound beef and 1 pound venison
1- teaspoon ground black pepper
1- teaspoon whole mustard seed
1-teaspoon celery seed
1- teaspoon garlic powder
2- teaspoons liquid hickory smoke
2- rounded teaspoons Morton's Quick Curing Salt

Day 1-In large bowl, mix all well.

Morton's Curing Salt
Morton's curing salt
Cover and keep in refrigerator.

Mix meats
Mix meat in bowl

For the next 3 days mix all well.
Cover and return to refrigerator.

5th day evenly divide sausage mix and form into logs, place on pan with rack.
Cook in oven at 150 degrees for 8 to 9 hours. Cool. Ready to eat or freeze.

Roll into Logs
Summer sausage logs
Summer Sausage

Store in refrigerator for up to 3 weeks or store in freezer for up to 4 months.

Pepperoni Recipe

Things You'll Need to make pepperoni;

1 pound lean ground beef or 1/2 ground beef and 1/2 venison
1-1/2 level teaspoons Morton's Tender Quick Salt
1 teaspoon liquid smoke
1/2 teaspoon fresh ground pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, sightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Sliced pepperoni

Combine all ingredients, mixing very well, until well blended.

Shape into slender rolls about 1-1/2 inch in diameter.

Wrap in plastic wrap or foil.
Refrigerate overnight to cure. Unwrap rolls and place on broiler pan with rack.

Bake at 325 degrees for 50 to 60 minutes, or until a meat thermometer inserted in center of roll reads 160 degrees.

Baking Pepperoni
Pepperoni baking

Store wrapped in refrigerator, to use in 3 to 5 days or freeze for later use.

Tip; pepperoni won't be red because no coloring is added. If you want it to be more red add coloring, just 1 or 2 drops will do.

Buy Morton's curing salt on line.Morton®Salt - when it rains it pours®



Dec 4, 2010 8:40pm
Excellent page to add to my food favorites, I love to eat and noone else in my house can cook. Thanks for bringing this one. Thumbs up from me all the way!!!!
Dec 4, 2010 8:45pm
I will have to share this, you make me hungry! Great post!
Dec 4, 2010 10:18pm
Mmmm! Great recipe!
Dec 7, 2010 1:12pm
Great directions, yummy recipe. In the pepperoni ingredients, fennel seed and anise seed are the same thing, aren't they?
Dec 7, 2010 7:01pm
Love the pepperoni one, will have to give it a go. Thanks for sharing
Dec 8, 2010 2:49pm
Fennel has a mild anise-like flavor, but is more aromatic and sweeter. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar,though usually not as strong.
Dec 10, 2010 10:30am
y wife and I are loving your recipes.will be trying one or two this weekend. Cant wait.
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