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.
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!"
Day 1: 30 min; Day 2: 5 min; Day 3: 10 min
|Average vote based on 7 reviews.|