May 9, 2013 8:54 am at 8:54 am #609269
Pepperoni used to be widely available. Aaron’s/Rubashkin used to sell a beef pepperoni salami that was delicious. In its absence, it is next to impossible to get kosher beef pepperoni. I found the following recipe and I thought it yielded a good product:
2 pounds lean ground beef
2 teaspoons liquid smoke flavoring (I used Colgin brand, which is parve- Dallas Kosher hechsher)
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton’s Tender Quick curing salt (ou)
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
I used thin slices of this on pizza made with daiya cheese, parve dough, and a good tomato sauce. It was the first time I ever had fleishig pizza- very unique.
I had other slices on Bellaccio Kof K parve frozen garlic bread (got it in Pomegranate), with melted Daiya vegan/parve provolone slices, a roasted red pepper tapenade (Meditalia brand), and on the side for dipping, a creamy balsamic vinaigrette (done with mayonnaise, dijon, sugar, garlic powder, EVOO, and Bartenura balsamic). This was one of the best sandwiches I ever ate.May 9, 2013 11:34 am at 11:34 am #1038234
Do you also hang and dry them?May 9, 2013 12:27 pm at 12:27 pm #1038235
This recipe doesn’t require that, since it comes out of the oven as dry as can be. If I had a smoker, I’d use that method and let it dry.
I want to get some duck breasts and make duck prosciutto, which involves hanging and drying them a few days.May 9, 2013 3:26 pm at 3:26 pm #1038236
That sounds awesomeMay 9, 2013 6:19 pm at 6:19 pm #1038237rtParticipant
why go thru all of that when there is soy product that is very good, & you can put on real pizza!May 9, 2013 6:52 pm at 6:52 pm #1038238
I posted about putting the fleshig real pepperoni on daiya pizza- a very good taste, as well. I try to minimize my cheese consumption, as I am slightly lactose intolerant (if I eat too much cheese, my stomach hurts).
My homemade pepperoni is my only option for kosher pepperoni, short of going up to Rockland Kosher or Glatt Mart’s pepperoni sticks (both of which are very good, I might add).
In addition to Beef Pepperoni and Duck Prosciutto, I would also like to make my own air-dried Beef Bresaola, Lamb boneless breast Pancetta, and Veal Mortadella (the only kosher mortadella I’ve seen is from a butcher in the UK).May 9, 2013 9:41 pm at 9:41 pm #1038239
Do you put it in sausage casing or anything?May 9, 2013 9:52 pm at 9:52 pm #1038240
The pepperoni didn’t go into a casing, although I should try it in a casing. Getting collagen casings in Brooklyn shouldn’t be too difficult.October 29, 2014 2:34 am at 2:34 am #1038241ari-freeParticipant
You can use an UMAi bag if you have a vacuum sealer.
I’ve had Aron’s Kissena Farms pepperoni but it was just a few slices in a sealed bag.
Very few people made a veal pancetta even though it can look exactly like the real thing if made with a fatty veal navel/plate. Maybe because pancetta is something you cook with and not something you can just eat on its own.October 29, 2014 10:51 am at 10:51 am #1038242TheGoqParticipant
I miss RD.
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