Here's the recipe we used. It's very easy:
Deejay’s Pepperoni<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /><O></O>
6 lbs ground Pork<O
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5 lbs ground Beef<O
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14 teaspoons Sea Salt or Kosher Salt<O
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2 teaspoons Prague Powder #1<O
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Mix meat, salt and cure until sticky<O
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1 teaspoon Mustard seeds * 1 teaspoon powder<O
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8 teaspoons Anise seeds<O
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4 teaspoons Fennel seeds<O
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Grind mustard, anise and fennel into to a fine powder<O
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Mix powdered spices with the additional items listed below<O
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1/4 cup Powdered Milk<O
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1/4 cup buttermilk solids<O
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3 teaspoons minced Garlic Powder<O
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4 tablespoons Corn Sugar<O
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8 teaspoons Ruby Red Paprika<O
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8 teaspoons Cayenne Pepper<O
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3 teaspoon Citric Acid<O
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* optional: 2 tablespoons of Red Wine<O
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1 teaspoon lemon rind<O
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1 teaspoon Allspice<O
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1 teaspoon crushed red pepper<O
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Stuff into 30 - 38 mm casings for pepperoni or 21 mm casings for Snack Sticks.<O
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If you find air bubbles poke pin holes into casing to remove air pockets.<O
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Bake or smoke at 185° - 190° until an internal temperature of 150° is reached, this should take<O
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about 3 hours. If you choose to smoke pepperoni do so only after it is has been cooked and<O
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cooled!<O
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If needed you may dip pepperoni in boiling water for 20 seconds to shrink casings, then remove<O
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and allow to cool to room temperature.<O
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You should refrigerate for at least two hours before eating.<O
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For best flavor let sit uncovered in refrigerator uncovered for several days before eating.<O
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The key to good pepperoni is salt and fat! Yes I said fat. Make sure it is not to lean or it will<O
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come out dry. Use at least at 80% lean to 20% fat meat ratio. I 75% 25% might even be better.<O
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If you don’t have buttermilk solids use cultured buttermilk.<O
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http://www.deejayssmokepit.net<O
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