PEPPERONI 100% beef. Homemade.

1000 g Beef;
18 g Salt;
13 g smoked paprika;
5 g Sugar;
2.5 g salt(93%) with nitrite(6%) and nitrate(1%);
2.5 g Rosemary extract (natural antioxidant);
2 g black pepper;
2 g white pepper;
2 g ground fennel seed;
1 g ground anise;
1 g Cayenne pepper;
½ teaspoon of bacterial starter culture;
100 ml of filtered water(to dilute the bacterias);
50 mm collagen casing.

Pepperoni salami has intense seasoning and is widely consumed, especially in the USA, in the production of pizzas. Its original name is peperone and dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. The meat generally used is beef, but pork can be added to harmonize the flavor of the product.