How to Make Delicious Homemade Turkey Pepperoni from Scratch

Pepperoni is a popular pizza topping and charcuterie choice loved for its spicy, smoky flavor. But did you know you can easily make your own turkey pepperoni at home? With just a few simple ingredients and steps, you’ll have tasty homemade pepperoni ready to slice and enjoy on pizzas, antipasto platters, sandwiches, and more.

Overview of Making Turkey Pepperoni

The basic process of making turkey pepperoni includes

• Selecting and preparing the ground turkey
• Mixing the cure and spices
• Stuffing the mixture into casings
• Allowing time to cure
• Smoking and drying
• Slicing and storing

Proper food handling and prep are key for success and safety. But don’t let the process intimidate you. With my step-by-step instructions, you’ll gain the skills to make incredible artisanal turkey pepperoni right in your own kitchen.

Ingredients You’ll Need

To make around 5 pounds of turkey pepperoni, you’ll need:

• 5 pounds ground turkey (85% to 90% lean)
• Curing salt (InstaCure #1 or Prague Powder #1)
• Spices: salt, sugar, black pepper, paprika, cayenne, fennel, garlic powder, onion powder, red pepper flakes
• Casing (collagen or fibrous)
• Starter culture (optional but recommended)

Selecting and Preparing the Ground Turkey

I recommend using 85% to 90% lean ground turkey thighs for the best flavor and texture. Ground breast alone can become dense and dry. Mixing in some thigh or leg meat provides moistness.

You can grind your own turkey meat from whole cuts using a meat grinder. This lets you control the fat ratio. Or use pre-ground sausage meat specifically labeled for pepperoni making. It will have the ideal lean-to-fat balance.

Make sure all equipment and surfaces are super clean before grinding or handling the raw turkey.

Creating the Cure and Seasoning Mix

To achieve authentic pepperoni flavor, the ground turkey needs to be blended with the following ingredients:

• Salt
• Sugar or dextrose
• Spices like paprika, black pepper, cayenne, fennel, garlic powder, onion powder, red pepper flakes
• Curing salt
• Starter culture (optional)

Here is an example ratio for a 5 pound batch:

• 5 pounds ground turkey
• 2 tablespoons salt
• 1 teaspoon curing salt
• 2 tablespoons sugar
• 1 tablespoon black pepper
• 3 tablespoons paprika
• 1 teaspoon cayenne
• 1 tablespoon fennel
• 1 tablespoon onion powder
• 1⁄2 teaspoon red pepper flakes
• 1 teaspoon starter culture

Mix everything very thoroughly until the flavors evenly incorporate into the meat. Cover and refrigerate for 24-48 hours so the spices fully permeate.

Important note: Only use curing salt formulated for meat like InstaCure #1, not regular table salt. The sodium nitrite is vital for safety, color, and flavor.

Stuffing the Mixture into Sausage Casings

Next, stuff the flavored meat mixture into casings. Collagen casings work great for pepperoni. Use a sausage stuffer if you have one, or a heavy duty piping bag. Stuff firmly but not too tightly, avoiding air pockets.

Tie off or twist the casing at regular intervals into 4-6 inch links. Chill for a few hours to set the casings before the next curing step.

Curing the Turkey Pepperoni

Once stuffed, the turkey pepperoni needs 1-2 weeks to cure in the fridge. Keep the temperature as close to 40°F as possible.

During this curing time, rotate and rub the pepperoni links daily to evenly distribute the spices and cure. The links will stiffen and shrink a bit as moisture is drawn out.

Smoking and Drying

Smoking gives pepperoni its signature flavor. Use a smoker set between 150°-180°F. Smoke for 1-2 hours initially.

After smoking, increase the heat to fully cook the links to 160°F internally. Allow 2-6 hours more to totally dry and develop the texture.

If you don’t have a smoker, you can air dry the pepperoni at room temperature for 1-2 weeks instead.

Slicing and Storing

Once the turkey pepperoni links are totally dried and cooked, slice them to your desired thickness. Use a sharp knife or meat slicer.

Store the sliced pepperoni in the fridge for 2-3 weeks. For longer storage, keep it frozen for several months.

Turkey Pepperoni Making Tips

• Grind your own turkey or use sausage meat with 10-15% fat.

• Use the right amount of curing salt for safety and flavor.

• Take time to properly cure before smoking.

• Control temps and air flow during smoking and drying.

• Refrigerate or freeze sliced pepperoni to maximize freshness.

Frequently Asked Turkey Pepperoni Questions

What’s the best fat percentage for ground turkey?

Aim for 85% to 90% lean meat. About 10-15% fat provides ideal moisture and flavor.

Is curing salt necessary?

Yes! The small amount of sodium nitrite is vital for achieving the traditional pepperoni flavor, color, and preservation.

How long does it take to cure the stuffed turkey pepperoni?

Allow 1-2 full weeks under refrigeration for the nitrites and spices to fully penetrate and activate.

What are the best casings to use?

Collagen pepperoni-style casings are easiest. Fibrous casings also work well but can be trickier for beginners to stuff.

Can I make turkey pepperoni without smoking it?

You can fully dry and cook it without smoking, but the flavor won’t be as authentic. Smoking provides the signature pepperoni essence.

Which wood should I use to smoke turkey pepperoni?

Classic choices like hickory, cherry, and apple all pair wonderfully with pepperoni.

How long does homemade turkey pepperoni last in the fridge or freezer?

Properly stored, sliced pepperoni keeps for 2-3 weeks refrigerated. For longer shelf life, freeze it for several months.

Satisfaction from Making Your Own

With quality ingredients and some simple steps, you can easily make incredible turkey pepperoni from scratch right at home. Part of the fun is customizing the flavors to your personal taste.

The curing and drying process takes a bit of patience. But once you take that first bite of your homemade turkey pepperoni, you’ll find the effort well worth it.