Pepperoni Seasoning — American-Style
Our American-Style Pepperoni Seasoning is built to deliver the familiar pizza pepperoni profile everyone knows: savory spice, fennel, paprika, red pepper, garlic, and that classic cured sausage flavor associated with traditional American pepperoni.
This is a spices-only seasoning blend, giving you control over the salt level, cure choice, culture, and color adjustment in your own formulation. It is designed for makers who want a straightforward, recognizable pepperoni flavor without unnecessary fillers or pre-added salt.
Use this blend for American-style pepperoni, snack sticks, fermented sausage, dry-cured pepperoni-style salami, or other cured sausage applications where you want that classic red pepper, paprika, and garlic-forward profile.
Usage Information
For pepperoni-style sausage:
Use 2.14% of the green meat weight
That equals:
21.4 g per kg of meat
9.7 g per lb of meat
3.42 oz per 10 lb of meat
This seasoning blend does not contain salt, cure, or starter culture. These must be added separately based on your process.
Required Additions
Salt
Add salt separately at:
2.25%–2.5% of the green meat weight
That equals:
22.5–25 g per kg of meat
Cure
Choose the appropriate cure for your process:
Pink Cure #2: 0.25%
VegCure 30k: 0.52%
Use only one cure system, and calculate according to your process and regulatory requirements.
Culture
Add your starter culture of choice according to the culture manufacturer’s directions.
For fermented pepperoni-style products, proper culture selection, fermentation temperature, humidity, pH drop, and drying conditions are essential for a safe and consistent finished product.
Suggested Addition
Color Boost
For a stronger pepperoni-style red color, add:
Paprika Oleoresin: 0.10%
That equals:
11.35g per 25 lbs. meat
Important Handling Notes
This is a seasoning blend only. It does not contain salt, curing salt, starter culture, or paprika oleoresin.
Always weigh ingredients accurately with a gram scale. For cured, fermented, smoked, cooked, or dried meat products, follow a validated process and monitor critical factors such as salt percentage, cure level, fermentation, pH, water activity, temperature, and humidity.
Ingredients: Spices, Paprika, Red Pepper, Garlic
Storage: Store in a cool, dry place.
Sold In: 0.54 lb jars (enough to season 25 lbs of Pepperoni
