Make homemade smoked pepperoni with this simple recipe. This isn't your typical store-bought pepperoni, this version yields better flavor and texture, with salami-style pieces that are just as good on pizza as they are with cheese and crackers. In this version, we used a blend of beef (venison works here too!) and pork, stuffed into natural hog casings, smoked then dry-aged for up to 21 days.
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At PS Seasoning, our craft is flavor. For generations, we’ve dedicated ourselves to crafting the most memorable flavor profiles and experiences. To us, it’s more than just food. No matter what you are creating, we know it will be enjoyed and remembered to the very last bite.
