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KC: Pepperoni, Beef - meat

Posted by : Blanche Nonken

Dennis Antony  wrote:

> This is a recipe I developed when we began to keep kosher. Since we
> couldn't go out for pepperoni pizza I made it myself.

> Tip:
> If you keep kosher you can use vegetarian pepperoni as a substitute. In
> Canada there is a product called 'Yves Veggie pizza pepperoni' that
> tastes exactly like the real thing.

We get it here in Southeastern PA, too.  It's so good, my
confirmed omnivore (I hate soybeans) husband Jeff likes it too.  

However, if for some reason you can't have or don't like that, I
have a recipe here that's a very, very good approximation for
pepperoni.

From "International Cooking For The Kosher Home" by Betty S.
Goldberg

This is from a recipe for a cheeseless "Pepperoni Pizza."  It's
like what we here in the Philly region call "Tomato Pie" with
pepperoni.

Author's note:

"Pepperoni is commonly known as a spicy _dried_ sausage that is
a favorite topping for pizza.  Because it is impractical for most
people to set aside a cool, dry area for drying out the pepperone
for two months, this recipe is for a fresh all-beef pepperoni
that is ready to be used after only a day or two of drying.
While it may not taste exactly like the dried version, it is an
excellent sausage to use for pizza, sausage and peppers, and
other Italian dishes.  (You will notice a smell of garlic in your
refrigerator when the pepperoni is placed there unwrapped. You
may want to cover the pepperoni and cook it as a fresh sausage
that will be softer than the slightly dried sticks.)

1 lb well trimmed stewing beef, cut into 1 inch cubes
1 tsp kosher salt
1/2 tsp sugar
1/2 tsp ground cayenne pepper
1 tsp sweet paprika
1 medium clove garlic, minced

Grind the beef in a meat grinder, or mince with the chopping
blade of a food processor.  Be careful not to turn the meat into
a paste.  Transfer the meat to a clean work surface, flatten it
out, and sprinkle the remaining ingredients over the meat.  use
your hands to thoroughly combine all the ingredients.

Shape into 2 long thin rolls, 1x10 inches each.  Place the
pepperoni sticks on a sheet of foil or wax paper, and leave
*uncovered* in the refrigerator or in a cold (40 degree F) room.
Turn over the pepperoni sticks every 8 hours.  Use after a day or
two, or freeze for later use.

For thin slices of pepperoni, first freeze the sticks for about
an hour, until they are partially frozen but can still be sliced.
Then, use a very sharp knife to make 1/4 inch slices.
---
Blanche Nonken - http://www.bigfoot.com/~momblanche

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