I finally got around to making and testing out spice levels for a Homemade Spicy Hot Pepperoni, totally clean eating sausage for anyone on Whole30 or the Paleo diet, or into Clean Eating and even for Gluten Free folks.
It’s a variation on one of my most popular posts from last year, Homemade Pepperoni, just worked over a bit for more heat. I hope you like this Spicy Homemade Pepperoni, it’s a real hit at my house.
Homemade Spicy Hot Pepperoni Recipe
Spices for Hot Pepperoni
It took me a while and a few goes at the spice levels but I think I have the heat figured out. It involves a few powdered peppers that you can find at most good spice stores and real smoked sea salt.
I know the local spice shops or Penzeys will usually carry both of these powders and the salt. But I also found it on Amazon and most places that carry Frontier Spices too.
Whole30 Compliant Pepperoni
When you’re shopping be sure to look for powdered chipotles and jalapenos only with no added ingredients. And the same goes for the smoked salts IF YOU’RE USING THEM TO BE WHOLE30 COMPLIANT buy the real ones actually smoked and not just flavored with liquid smoke.
If you don’t even care about Whole30 well then use about 2 1/2 teaspoons liquid smoke instead and add the same amount of plain salt.
If you like this easy tasty recipe you might also like a couple of my other recipes:
- 2 teaspoons ground black pepper or 3peppercorns*
- 2 teaspoons fennel seeds
- 1 teaspoon dried red pepper or 1of dried pepper flakes
- 2 teaspoons mustard seed
- 1 teaspoon garlic powder
- 1 teaspoon jalapeno powder
- 1 teaspoon chipotle powder
- 1 teaspoon cayenne powder
- 2 teaspoons smoked salt
- 2 pounds very lean beef
- 2 1/2 teaspoons liquid smoke
- 2 teaspoons honey
- *grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder
- mix all the dry spices together in a bowl and set aside, leave out any spices you don't care for, be aware this will change the flavor
- break up the ground beef in a mixing bowl
- sprinkle the dry spices over the meat and mix well
- once mixed add the smoke flavor and the honey and mix well
- cover tightly and refrigerate for 48-72 hours
- to cook: pre-heat oven to 200˚
- cover a baking sheet with foil and place a baking rack over it
- form the meat into two long sausages, about 12 inches each
- roll them firmly on a clean surface until they are well compacted
- gently transfer to the prepared baking sheet
- bake for 8 hours
- try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook
- remove after 8 hours and wipe them off
- let them cool and wipe again
- wrap and store in the fridge until chilled
- slice and use as desired