Name: Dry-Cured Pepperoni Sausage
Cook time: 528 h 50 min
Total time: 528 h 50 min
Yield: 1 dish
Cuisine: Italian
Ingredients: Pork; Beef; Nitrite salt; Aicel casing; Chile; Ground anise seeds; Dextrose; Ground allspice

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Meat grinder

Kitchen: Italian

4 kg

Servings: 10 (1 serving ≈ 105 gram)

Digestion time: 24 hour

Complete protein: ✔

Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.

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Published: 08.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Pork	Pork	Ingredient quantity for Pork in g
Include ingredient: Beef	Beef	Ingredient quantity for Beef in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Aicel casing	Aicel casing	Ingredient quantity for Aicel casing in g
Include ingredient: Chile	Chile	Ingredient quantity for Chile in g
Include ingredient: Ground anise seeds	Ground anise seeds	Ingredient quantity for Ground anise seeds in g
Include ingredient: Dextrose	Dextrose	Ingredient quantity for Dextrose in g
Include ingredient: Ground allspice	Ground allspice	Ingredient quantity for Ground allspice in g

	Product release:	1 051
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

22 50
	Slice	20
	Cooking	15
	Mix	15
		1
		21

Proteins	23.9
Digestible proteins	23.2
Fats	15
Plaid	0
Net carbohydrates	0.5
Calories	241 kcal
Indexes
Glycemic index	0.3
Glycemic load	0.2
Insulin index, II	22.3
Disease inflammatory index, DII	0.02
Antioxidant, ORAC	198

Weight loss	Detention	Set
25%	18%	15%
972	1350	1620

Nutrient	% of RDA
B1	505543100301
B3	36413271281
B6	28281960121
B12	21211918171
B2	1417133161
B5	1313112271
B4 (Choline)	1215142663
D	666611

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

Nutrient	% of RDA
Collagen	575757572910
Sodium	424242803819
Selenium	35353264195
Zinc	3245327177
Phosphorus	26262636189
Iron	198615103
Potassium	1013121587
Coenzyme Q10	1010102931
L-carnitine	61263032
Magnesium	5651532
Alpha GPC	55111653

Nutrient	% of RDA
Cholesterol	363636145?72
Palmitic acid (Saturated)	35353553?69
Stearic acid (Saturated)	19242432?49
Oleic acid (Omega-9)	11141320?16

Nutrient	% of RDA
Histidine	136190190397?95
Methionine	951271272649563
Tryptophan	901261263155013
Threonine	85119119248??
Leucine	6896962036424
Lysine	6692921924623
Phenylalanine	64909018711237
Proline	556155137?36
Tyrosine	5476541909532
Glycine	52525215715752
Alanine	489595238??
Valin	466565136?21
Cysteine	3542431104228
Aspartic acid	30363089?30
Isoleucine	26373776189
Arginine	23232357196
Serin	1010616?3
Taurine	77131332
Glutamine	6662961

Dry-Cured Pepperoni Sausage

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