Pepperoni

1 portion of full recipe = 333 g.  https://www.myfitnesspal.com/recipe/view/26396473470333

READ NOTES! 

• Don't forget red dye and oil

• Always make double recipe and use big blender (Food processor worked okay for 1 portion but did get warm)

• Blend liquid and spices, then corn starch and VWG until it comes together, then halve and knead in food processor separately. 

• Divide into 4 to fit into pressure cooker.  Try 30 mins (45 mins worked fine)

• Do not use the mandolin slicer.  It does NOT work.  Use bread knife to cut.

• 3/4 cup water

• red dye

• 1 tbsp oil

• 1 tsp soy sauce

• 1 tsp liquid smoke 

• 2 tsp tomato paste

• 2 tsp Dijon mustard

• 3 g vegetable Better than Bouillon 

• 1/4 cup nutritional yeast

• 2 tsp minced garlic

• 2 tsp smoked paprika

• 2 tsp onion powder

• 2 tsp fennel seeds

• 1 tsp oregano

• 1/2 tsp black pepper

• 1 tsp red pepper flakes

• 1/4 cup corn starch 

• 120 g (1 cup) vital wheat gluten

Food processor instructions: Double recipe and blend until it comes together, then halve and knead in food processor separately.  

Add all ingredients to the food processor and mix for about a minute to allow a dough to form and knead.

Divide the dough in half and form each half into a 10 inch log shape. 

Spray a good sized piece of foil, maybe 7 to 8 inches long, with some cooking spray. Place a log of pepperoni at one end and begin rolling the pepperoni into the foil. Twist the ends and repeat with a second piece of foil. You need the foil nice and tightly wrapped and the ends good and sealed. The pepperoni will bake in a water bath so you don’t want any liquid getting in.

Repeat the same processes with the second pepperoni.

Fill baking dish with about a half inch of water and place both foil wrapped pepperonis into the water.

Bake for 30 minutes then turn each pepperoni and bake for another 30  minutes.

Carefully remove foil wrapped pepperonis from the baking pan and transfer to a plate. Leave pepperonis wrapped in foil and allow to cool for about 20 minutes before attempting to unwrap them. Once they have cooled and you can handle them, unwrap the foil and let pepperoni cool uncovered in the fridge for an hour. The pepperoni will firm up more and slice easier if you leave it over night to rest! I typically make a batch the day before I want to use it! But it can be eaten as soon as it cools.