Meat Curing –

Make your own pepperoni for your next pizza party. It’s as simple as mixing seasonings like liquid smoke, crushed red pepper, and garlic with ground beef and Morton® Tender Quick® mix.

  • 1 pound lean ground beef
  • 1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
  • 1 teaspoon liquid smoke
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon fennel seed, slightly crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon anise seed
  • 1/4 teaspoon garlic powder
  1. Combine all ingredients, mixing until thoroughly blended.
  2. Divide mixture in half.
  3. Shape each half into slender roll about 1-1/2 inch in diameter.
  4. Wrap in plastic or foil. Refrigerate overnight.
  5. Unwrap rolls and place on broiler pan.
  6. Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes.
  7. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use.