Steve Cooks

Steve's Pepperoni

A twist on the old spicy pizza topping, this sausage is also good with cheese and crackers.
Steve's Pepperoni


Mix all and grind (6mm) stuff 22mm casings.
Smoke 1-2 hours
Soak for 40 mins at 70C, hang overnight to cool/dry
Can be vacuum sealed and stored at10C to mature.


  • 700g pork

  • 300g beef

Ingredients per 1000g of meat

  • 25g salt

  • 2.5g Cure #1

  • 15g Sugar

  • 8g Sweet Paprika ground

  • 3g Black Pepper ground

  • 3g Garlic Powder

  • 3g Onion Powder

  • 2g Anise seeds ground

  • 2g Allspice ground

  • 2g Sichuan Pepper

  • 0.6g Ascorbic Acid

  • 50ml Dry Red Wine

nutrition pork pie.jpg