Ingredients
-
1
-
1 1/2
-
1
-
3/4
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Pepperoni, Homemade pepperoni You have to let it stand in the fridge overnight before baking , I’m going to use regular coarse salt, as I can’t have nitrates that are in the curing salt I will probably freeze it in small batches in lieu of that I update how it went , I made this with ground venison and it was delicious I didn’t have any fennel seeds, so instead decided to add a little hot with crushed red peppers I can’t wait to make a pizza topped with this wonderful homemade meat We also served it on crackers topped with a little cheese as an appetizer Very good Thanks for sharing Leta This is in my cookbook
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Steps
|
1
Done
|
Combine All Ingredients, Mixing Until Thoroughly Blended. |
|
2
Done
|
Divide in Half Into Slender Rolls About 1 1/3 Inch in Diameter. |
|
3
Done
|
Wrap in Plastic or Foil. |
|
4
Done
|
Refrigerate Overnight. |
|
5
Done
|
Unwrap and Bake on Broiler Pan at 200 F For 4 Hours. |
|
6
Done
|
Store Wrapped in the Refrigerator. |
