O pepperoni stick is a smoked and cured (air-dried) snack type product, usually made from beef and/or pork. It is seasoned with salt, red pepper and spices, which gives it the aromatic and spicy flavor characteristic of pepperoni. It is a product that aims for convenience, portability and intense flavor. A tasty and nutritious snack due to its high protein value. It is a great snack for quick consumption anywhere.
The pepperoni stick is a product derived from the large pepperoni, the traditional size of salami. The history of pepperoni is relatively recent. It emerged in the early 20th century in the United States, as an adaptation of Italian salami brought by immigrants. It quickly became one of the most popular ingredients in pizzas and sandwiches in the United States, and its popularity spread throughout the world. The name “pepperoni” derives from the Italian word “peperoni” (plural of “peperone”), which means pepper.
Ingredients
- 1kg of beef: can be meats with more or less fat, depending on preference. It can be changed to pork or a mixture of pork and beef;
- 20g of salt;
- 10g ground calabrian pepper: can be changed to cayenne pepper or any other red pepper;
- 8g smoked paprika: or sweet paprika;
- 3g of type 2 curing salt: curing agents that help preserve the red color of the meat, inhibit the growth of harmful bacteria and contribute to the characteristic flavor;
- 1g ground anise and fennel seeds;
- 100 ml of wine: helps protect by acidification.
- 50 ml of water: to soften the dough and make mixing easier;
- 2 meters of cellulose casing.
Pepperoni preparation
- Grind the meat or chop it finely with a very sharp knife;
- Mix all the ingredients until the meat is sticky and well-bonded;
- Place in the cellulose casing using specific equipment for this purpose or a funnel;
- Hang in the refrigerator at 6ºC for 5 days or until it reaches the desired consistency.
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