Is pepperoini made out of pig?

Question

seriously my lil sis says pepperoini is made out of pig but i don't believer her. since she always lies but yea

seriously ppl ik i might be dumb but i swear its not!!!

Answer 1

wake up- it's all made from pig! pepperoni, salami, ham, prosciutto, bacon, hot dogs etc.

Answer 2

sorry to say your lil sis is telling the truth yes yes yes pig!

Answer 3

Yes, it most certainly is.  What did you think it was?

Answer 4

Well, pepperoni IS made of pig. I stopped eating pep pizza because of that! Im not a fan of pigs. Anyways, your lil sis is right.

Answer 5

Yeah it's made out of pig or pork. And remember pork is the most common meat that you get sick from. Pork is disgusting.

Answer 6

Find an old Italian man or woman.ask them this question.

Hopefully they will suggest a local deli that they know that makes one from beef.

Any good butcher shop can make anything you want the way that you want it.

As well you can make your own pepperoni with a simple meat grinder or food processer and a sausage maker.

Then you would truly know the contents of your pepperoni.

Answer 7

Your sister is correct.

pperoni sausage is sometimes referred to as a "stick" of pepperoni because that's just about what it resembles. Most of the red color in commercial pepperoni is from paprika. Indeed, if it were from cayenne pepper you would need a fire extinguisher nearby when eating it. There are many different varieties of pepperoni, some decidedly hotter than others, but most if not all rely on a beef and pork combination. All are quite pungent. Pepperoni come in different sizes, the most common being about an inch in diameter. Some commercial packers put up what they call "pizza pepperoni" which is about twice the diameter of regular pepperoni and is not as dry. This type is better able to withstand the high temperature of a baking pizza without becoming a crispy critter. If you intend to use your pepperoni primarily as a topping for pizza you might want to experiment with the drying time for best results.

Makes: 10 pounds

* 7 pounds pre-frozen or certified pork butt, cubed, fat included*

* 3 pounds lean beef chuck, round or shank, cubed

* 5 tablespoons salt

* 1 tablespoon sugar

* 2 tablespoons cayenne pepper

* 3 tablespoons sweet paprika

* 1 tablespoons crushed anise seed

* 1 teaspoon garlic, very finely minced

* 1 cup dry red wine

* 1/2 teaspoon ascorbic acid

* 1 teaspoon saltpeter

* 6 feet small (1/2-inch diameter) hog casings

1. Grind the pork and beef through the coarse disk separately.

2. Mix the meats together with the remaining ingredients.

3. Spread the mixture out in a large pan, cover loosely with waxed paper, and cure in the refrigerator for twenty-four hours.

4. Prepare the casings (see instructions below).

5. Stuff the sausage into the casings and twist off into then-inch links.

6. Using cotton twine, tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing.

7. Cut between the double knots. This results in pairs of ten-inch links. The pepperoni are hung by a string tied to the center of each pair.

8. Hang the pepperoni to dry for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

Preparing the Casing

Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Answer 8

yes

Answer 9

Hate to tell you this, but for once she got it right.  While there is no single recipe, pork is the most common basic ingredient; it might also be made from goat (not likely in the US), or turkey.  I've heard of beef pepperoni but never seen it; then again, I'm not a pepperoni fan to begin with.

I'd suggest checking the local deli and ask what *their* pepperoni is made from.  If you find some that's not pork, bring it home and 'prove' your sister wrong.

Answer 10

haha! it's all made out of Pig