• 4 lbs lean ground beef (To prevent being too dry, add 30% fat, very cold as you grind it to keep it in nodules)
• 2 tsp liquid smoke flavoring
• 4 tsp ground black pepper
• 4 tsp mustard seed or dry mustard
• 2 tsp fennel seed
• 1 or 2 tsp crushed red pepper
• 2 tsp garlic powder
• 2 tsp paprika and cayenne
• 2 tsp brown sugar
• 2 heaping tsp pink salt or Cure #1
2 tsp salt Kosher or sea salt
I mixed this all well, then let sit overnight. Then I mixed in about 1 c of red wine with my mixer to get it sticky. Fried a bit of it to see what it tasted like….then added a little more pepper. Wanted a hotter mixture.
Then I filled my casings and smoked them until the internal temp was about 160o. You can also form the meat into a log, and bake in a 200 F oven, turning every so often.
This recipe comes from
http://www.grouprecipes.com/50362/home-made-beef-pepperoni.html
But of course there are always changes that one makes.
Good luck!