How to Make Delicious Homemade Turkey Pepperoni

Making your own turkey pepperoni at home allows you to control the flavor and ingredients that go into each batch The process involves seasoning ground turkey, stuffing it into casings, and then smoking and drying the pepperoni links With a few essential tools and ingredients, you’ll be enjoying tasty homemade turkey pepperoni perfect for pizza, sandwiches, charcuterie boards, and snacking.

Overview of Making Turkey Pepperoni

The basic steps for making turkey pepperoni are

• Select and prepare the ground turkey meat. Aim for 85-90% lean.

• Mix together a cure and seasoning blend. This adds flavor and helps preserve the meat.

• Stuff the seasoned meat mixture into casings to form links.

• Allow the stuffed links to cure in the refrigerator for 1-2 weeks.

• Hot smoke the cured pepperoni then further dry and cook it to finish.

• Finally, slice the links and enjoy the pepperoni! Store it in the fridge or freezer.

Proper food handling, hygiene, temperature control, and curing are key for safe homemade charcuterie. But with care and patience, you can achieve excellent results.

Ingredients Needed

To make a 5 pound batch of turkey pepperoni, you will need:

• 5 pounds ground turkey (85-90% lean is best)
• Curing salt like InstaCure #1
• Spices and seasonings:
  • Salt
  • Sugar or dextrose
  • Black pepper
  • Paprika
  • Cayenne
  • Fennel seed
  • Garlic powder
  • Onion powder
  • Crushed red pepper
• Natural or collagen casings
• Optional: starter culture

Selecting and Preparing the Ground Turkey

For the best flavor and texture, opt for ground dark turkey meat with some fat content, ideally around 85-90% lean. Ground turkey breast alone can become dense and dry when made into pepperoni.

You can grind whole turkey pieces yourself using a meat grinder to control the fat ratio. Make sure all equipment is thoroughly clean beforehand.

Pre-ground sausage meat designated for salami making also works well. It will have the right lean meat to fat balance for the job.

Mixing the Seasoning Blend

To achieve an authentic pepperoni taste, the ground turkey needs to be seasoned before stuffing into casings. An example 5 pound batch blend is:

• 5 pounds ground turkey
• 2 tablespoons salt
• 1 teaspoon curing salt (InstaCure #1)
• 2 tablespoons sugar or dextrose
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons paprika
• 1 teaspoon cayenne
• 1 tablespoon fennel seed
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 teaspoon starter culture (optional)

Thoroughly mix the meat and all ingredients until fully incorporated. Refrigerate 24-48 hours for the flavors to develop.

Stuffing the Mixture into Casings

Use sausage stuffers or piping bags to fill the ground meat blend into casings to make links. Collagen pepperoni-style casings are easy to work with. Tie off or twist the casings at regular intervals. Allow the stuffed links to rest in the fridge before curing.

Curing the Turkey Pepperoni

Curing takes 1-2 weeks in the refrigerator. This allows time for the nitrites and salt to penetrate the meat thoroughly and for the flavors to meld. During curing, rotate and rub the links periodically for even distribution.

Smoking and Drying

After curing, smoke the pepperoni links at 150-180°F for 1-2 hours using woods like hickory or apple. Further cook and dry the links for 2-6 hours until 160°F internal temp.

Alternatively, simply air dry the cured pepperoni links for 1-2 weeks.

Slicing and Storing

Once fully cooked and dried, slice the pepperoni to your desired thickness. Enjoy right away or store in the fridge for 2-3 weeks. For longer storage, keep pepperoni slices in the freezer.

Tips for Making Great Turkey Pepperoni

• Use partially frozen meat for easier grinding and stuffing.

• Ensure proper ratios of curing salt for food safety.

• Take the time to let the stuffed links cure before the next steps.

• Use a smoker or dehydrator for best results, versus just air drying.

• Work cleanly and chill or freeze meat between steps.

• Store the sliced pepperoni properly for maximum freshness.

With quality turkey meat, the right equipment, and care taken at each stage, you can create amazing artisan turkey pepperoni at home.

Frequently Asked Questions About Making Turkey Pepperoni

What’s the best type of turkey to use?

Opt for ground dark meat with some fat, around 85-90% lean. Ground turkey breast alone can dry out.

Can I make it without curing salt?

Curing salt is vital for food safety and achieving the proper texture and flavor. Only use curing salt formulated for meat like InstaCure #1.

How long should I cure the stuffed links?

A full curing time is 1-2 weeks refrigerated. This allows the nitrites and salt to penetrate evenly and the flavors to develop fully.

What casings work best?

Collagen casings specifically made for pepperoni are easiest to work with. Fibrous casings also work but can be trickier for beginners.

Is smoking absolutely necessary?

You can fully dry and cook the pepperoni without smoking, but the flavor won’t be as authentic. Smoking adds that signature pepperoni taste.

How long does homemade turkey pepperoni last?

If properly stored in the fridge, sliced turkey pepperoni will last 2-3 weeks. For much longer storage, keep it in the freezer.

Can I make pepperoni without special equipment?

You can make it without a stuffer using plastic wrap and piping bags, but a stuffer makes filling casings easier. A smoker or dehydrator gives the best results over just air drying.

What wood should I use for smoking?

Classic smoking woods like hickory, cherry, and apple all pair wonderfully with turkey pepperoni.

What meat can I substitute for the turkey?

You can use ground chicken or lean pork in place of turkey if you want to change up the flavor profile.

With practice, patience, and quality ingredients, you can achieve excellent homemade turkey pepperoni. Part art and part science, making your own pepperoni is very rewarding. The whole process allows you to control the flavors and quality from start to finish.