What is the first thing that comes to mind when you think of pepperoni? Pizza right? Of course, it does – that’s because pepperoni is the most popular pizza topping. But it’s not limited to just pizza! In fact, it’s also quite popular in pizza rolls and Italian hoagies.
There are so many different ways to enjoy this tasty sausage, but the question remains – what is pepperoni made of?
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What is Pepperoni Made of?
Widely known in the USA, pepperoni is a raw sausage typically made from beef. In this case, it would be called beef pepperoni. Sometimes also made from a beef and pork combo or just pork. You will also find about 27-29 g of salt in a kilogram of sausage. To complete it, the filling is stuffed into an easy-to-peel fibrous casing that is about 45–47 mm in diameter.
History of Pepperoni
Did you know that pepperoni simply comes from the word pepperoni? With the plural being peperone, which is Italian for bell pepper. Often associated with Italian cuisine, although pepperoni wasn’t actually invented there. In fact, it was John Mariana who stated that “Pepperoni is purely an Italian-American creation, like Chicken Parmesan.”
The author also claimed that there isn’t even an Italian salami called pepperoni, rather it is an American invention. There are some spicy salamis in Milan, Italy, that have a similar flavor and color. It wasn’t until about 1919 that the first use of pepperoni in print showed up.
How Is Pepperoni Made?
Pepperoni is a meat that goes through the process of being dried, cured, and spiced. Made with either beef or pork, pepperoni requires using the right cuts of meat to reach the ideal meat-to-fat ratio. The ratio is about 70 percent lean to 30 percent fat when it comes to pepperoni. In addition to that, it has to reach the desired texture where it isn’t too coarse and not too fine either. In this case, that means that the beef or pork need to be ground to granulation of about 2 to 3 millimeters.
From there, the ground meat is mixed with seasonings that include paprika, garlic powder, salt and sugar. This mixture is then injected with a specific culture of lactobacillus bacteria, this produces a crucial ingredient for the curing of the sausage – lactic acid. You may be familiar with lactobacillus, it is the same bacteria used for making yogurt and cheese.
From there, the mixture is stuffed into a special sausage casing, and the filled sausages are then hung in a smokehouse on racks. Hanging them and exposing them to humid air with a temperature of 77f triggers the fermentation process. This also activates the lactobacillus – it will begin to break down the sugar in the seasoning which will produce lactic acid. In addition to this, the lactic acid prevents the growth of harmful bacteria.
After the fermentation process is complete, the sausages are then smoked. Both processes together can take as long as five days. From here, the sausages are transferred to a drying room, to dry for a few more days. Then the pepperoni is either sold whole or sliced up for pizza toppings.
What Does It Taste Like?
Due to pepperoni being cured with a mixture of salt, spices and lactic acid – it will typically have a salty, spicy or tangy flavor. The texture is noticeably chewy, which makes slicing it thin more ideal. Sometimes pepperoni is made with different spice blends to make a more specialized tasting pepperoni. However, paprika is typically a standard spice used that also helps give pepperoni the slightly reddish color and flavor that it’s known for.
Can You Freeze Pepperoni?
Definitely! Pepperoni can be frozen during the prepping process which makes it easier to grate later, or you can freeze it for long-term storage. However, due to pepperoni being a cured meat, it really doesn’t need to be frozen. You can freeze it as slices, sealed in a container or the whole stick.
You can also just store the whole pepperoni in the fridge indefinitely or in your pantry for up to six weeks. Sliced pepperoni will also stay good in the fridge for several weeks or in the freezer for up to 8 months. The thing to watch out for is for the fat to turn hard and crusted if it is exposed to oxygen, heat, or light.
Where to Buy Pepperoni
You can easily buy pepperoni whole, or sliced at your local grocery store in the meat and deli section. You can also buy it at specialty meat shops, butcher shops, and delicatessens.
Is Pepperoni Pork?
In the United States, you typically won’t find pepperoni that is made out of pork. More often you will find pepperoni that is made with a combination of pork and beef.
Ways to Use Pepperoni
Most often pepperoni is used as a pizza topping, but it can also be used on a charcuterie board to compliment cheese or antipasto platters. They also make a great ingredient in quesadillas, grilled cheese sandwiches, mince on baked potatoes, in salads or as a garnish for soups.
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What is Pepperoni Made of (Pepperoni Pizza Bowls Recipe)
Ingredients
- mild Italian sausage casing removed
- 1 cup white mushrooms sliced
- ½ medium onion
- ½ green bell pepper
- 2 cups pizza sauce
- 8 pepperoni slices
- 2 cups shredded cheese
- 1 tablespoon parmesan cheese grated
- ½ teaspoon Italian seasoning
Instructions
- Preheat your oven to 450°F. Set aside 4 ramekins or similar oven-safe dishes. Get all your ingredients ready.
- Place a large nonstick skillet over medium-high heat. When hot, add the sausage and fry until browned, about 5 minutes. Use a wooden spoon to break up large clumps and stir the meat from the time to time.
- Remove the cooked sausage to a plate. Next, add the onions, mushrooms and green peppers to the pan. Fry for several minutes until softened slightly.
- Place the ramekins on a baking sheet. Brush the bottoms with pizza sauce. Add a layer of cheese. Then add a layer of cooked sausage and a layer of onion mixture.
- Finish by brushing with more sauce and topping with more cheese. Then sprinkle parmesan and Italian seasoning. Add a few pepperoni slices on top of each pizza bowl.
- Place the baking sheet with the pizza bowls into the preheated oven. Bake until the cheese is bubbling and golden, about 7 to 9 minutes.
- Remove the ramekins from the oven. Let cool for 2 to 3 minutes before serving.
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