Homemade Beef Pepperoni

Homemade Beef Pepperoni

This beef pepperoni is a flavorful homemade cured meat, on the dry side, formed into rolls, baked, and sliced


5 lbs (or 5 rolls)


5 pounds lean ground beef
5 heaping teaspoons of Morton's "Tender Quick" curing salt
2 1/2 heaping teaspoons of mustard seed
1 teaspoon ground pepper
2 1/2 teaspoons garlic salt
1/2 teaspoon cayenne pepper


Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours.

Store in the fridge or freezer.

Homemade Beef Pepperoni
Additional Notes: 

This recipe and photos were submitted by guest chef Anne Jisca!

She writes, "Tastes great on pizza, as well as crackers and/or sandwiches! It sounds like a lot of work, but it really isn't that hard!"

Preparation Time: 

Day 1: 30 min; Day 2: 5 min; Day 3: 10 min

Cooking Time: 

7 hours


Gosh was this recipe a hit!!!!! Thanks so much for posting! It was easy to make and I loved knowing exactly what goes into my sausage. (no beef "by-products"!) I used extra lean ground beef and it came out perfect with rave reviews from all 7 people that tried it. I served as a "summer sausage" with cheese and crackers. Looking forward to trying more of your recipes, Thanks! Diane


This recipe was, as Anne Jisca had said, very easy to make, taking just minutes to mix up, and then on day 3, a few minutes to form rolls and pop into the oven.

Autumn is a perfect time of year to make it, since it needs to be baked for 7 hours at a low temperature. The kitchen stayed nice and toasty and the pepperoni made the house smell wonderful!

We really have enjoyed the finished product, as well! We've been eating it plain, with cheese, and on sandwiches! Joshua helped me slice it all and we froze a lot of it in meal-sized portions for later use!

I would give this recipe a "10" except for one thing: I don't think it tastes like pepperoni! Very good snacking meat, YES! But not pepperoni, at least, not like the turkey pepperoni we put on our pizza. :)

So, next time we make it, we plan to add a few extra spices. More pepper (not sure exactly what peppers, but probably crushed red pepper, extra black pepper, and maybe even some cayenne!) and a little fennel seed. Joshua likes his pepperoni hot and spicy, so that a very thin slice spreads a lot of flavor on a piece of pizza.

We're definitely going to make this again, and we'll update about how we alter the seasonings when we do!


This was good but much more like a summer sausage than pepperoni. We ate it with cheese and crackers. My dh really liked it, just not what we were expecting.


This is a good, solid base recipe. It tastes good, but the problem is that it tastes more like a bologna or summer sausage than a pepperoni. Tammy has another recipe (spicy pepperoni) which has the more distinctive pepperoni taste while retaining the dry texture of this recipe. This recipe is a good base, it just needs some TLC for those wanting a spicier pepperoni taste.


This was my first foray into making any type of recipe like this. My husband loves it so much, and I like that its not too spicy myself
-thanks for providing the recipe!


This was my first time to make pepperoni and I was very pleased with the results. I couldn't tell if it was done so kept popping it back into the oven and ended up cooking it for about 12 hours. I'll certainly will be making this recipe again. :)


Like other reviewers said, it's definitely more of a summer sausage than a true pepperoni...and as a summer sausage, it's wonderful! It tastes very similar to something you'd buy. And I loved how painlessly easy and simple it was....it took very little time each day, and now we have a nice stash!


Have you tried making this without the curing salt? I'd like a nitrite free version. Thinking I'd have to increase the heat and reduce the cooking time. And refrigerate afterward without as good of a shelflife. Of course, it might just result in some really weird meatloaf!


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