Easy Smoked Pepperoni Recipe
2 Pounds lean ground beef (85% lean or leaner)
1 Tsp liquid smoke flavoring (opt)
2 Tsp ground black pepper
2 Tsp mustard seed
2 Tsp crushed fennel seed
1 to 2 Tsp crushed red pepper (to your taste)
½ Tsp garlic powder
1 Tsp paprika
½ Tsp sugar
2 Heaping teaspoons Morton’s Tender Quick curing salt
For oven or smoker.
Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack.
Bake at 180ºF to 200ºF for 8 hours, rotating logs every 2 hours. You want an IT of the meat at 165ºF (careful not to fat-out).
Logs will be a bright pink when they are finished and should be fairly dry and firm.
Wipe off excess grease and allow the meat to cool. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.