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Legendary Pitmaster
Original poster
Nov 18, 2006
I found another pepperoni recipe in my card file box tonight.

It smells more like Mama's pepperoni. Now I'm wondering where I got the last recipe from? Oh well I just ground and mixed up 12 pounds of pepperoni meat I'll stuff it later - 4am I'm beat! I'll grab some pictures later.

Cooked Pepperoni
6 lbs fatty pork
6 lbs lean beef
10 teaspoons kosher salt
2 teaspoons prague powder #1
mix meat, salt and cure until sticky
Grind spices to a fine powder
1/2 cup powdered milk
4 tablespoons corn sugar
6 teaspoons Hot paprika
1 teaspoons mustard seeds
8 teaspoons anise seeds
10 teaspoons cayenne peper
3 teaspoons garlic powder
2 teaspoons fennel seeds
2 tablespoons red wine (optional)

Use 1-1/2" casings
Cook in the oven at 185o - 190o internal temperature of 150o (about 3 hours). cool
Dip pepperoni in boiling water for 20 seconds to shrink casings, remove and allow to cool to room temperature. Refridgerate at least 2 hours before eatting or smoking! Do not smoke before it is baked and chilled or it sucks the smoke like reminants from yesterdays house fire!

Refrigerate several hours before use.

This is not a dried pepperoni so don't hang it. Just put it in the fridge or freezer. I didn't use Prague #2.

It's great for pizza or Lasagna!

Good catch SmokeEater I edited the post. You can only hang sausage to dry if you use Prague #2. I probably shouldn't try typing after 24 hours without sleep.

I used Prague #1 in this recipe because I wanted it some pepperoni ASAP for pizza. Been dying for a pizza!
it probably would not work out well......grilling a pizza yes, but for the smoke bit....I think I'd stick to using smoked mozzarella on it......
it's possible....anything is worth at least a try!!!!!! gonna make some of this pepperoni after work if time allows today....
Smoked -

I smoked a few sticks with supper. It doesn't taste like beef stick. It did get hotter though. yummy.

I've got all 6 pounds in the smoker a late start......also smoking two of the balls of mozz left for 1/2 hour and see how it turns out also.....might as well kill two birds with one stone
houston...we have a problem.....

and with that, I must say I ended up with six pounds of waste....didn't turn out....and that brings me to at least one you know I have not used prague powder in the past, this was basically the first go round and I followed your recipe to a tee (well it was halved), and with that you end up using 1 tsp prague for 6 pounds (or in your recipe, 2 tsp for 12 pounds) and I noticed on the prague package that it says 1 tsp per 5 I'm thinking the number one problem was that there was not enough cure at all......and I did seem to notice that when mixing the meat never seemed to get as tacky as I am used to.......

on a brighter note, I ordered that 5 pound stuffer from grizzley tonight.....decided at that price it was a must have, especially since you say you use yours as a cheese press as well
I have grilled frozen tombstones before and had a little smoke going while they were on the grill and I thought they turned out really good
Note: 11 lbs of meat ... maybe 1 1/4 teaspoons of prague #1

Also cook it first, chill it then smoke it. It seems to make a difference. I don't know why. It gets like greasy if you smoke it first.


Thanks I'll try that!
I've got batch 2 in the fridge, I made it 3 lbs pork 2 lbs beef......still thinking of adding a tad of encap citric acid as well...... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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