I bought a large pork shoulder, broke it down into manageable pieces (it's just myself and my wife), and with one piece I decided to make pepperoni. I followed what seemed to be a pretty standard recipe:
- Add spices (fennel, red pepper, garlic) and tender quick
- Dry in fridge
- Slow-roast to 160°F
If I close my eyes, it tastes like pepperoni, but it looks nothing like it. Much more red--almost purplish red, but by no means the greasy orange slice I'd expect on a pizza. I guess it could do fine in a stromboli, but I'd like to know what I did wrong, or what I'd need to do to get what I was looking for.