Chill meat to near frozen

Cut in strips and run through a meat grinder

(Do not trim the fat. Add some bacon if the meat is very lean.)

Mix in spices.

Let sit a few hours or overnight in the fridge.

Soak and rinse breakfast size casings.

Stuff in ~3-5 ft lengths.

Twist into ~5-inch pepperoni’s.

Smoke on hooks at the lowest temperature possible for 3-6 hours, depending on how smoky you like them.

Hang to dry for a couple of days until they reach the firmness you like.

Chances are there will be few left after the drying process, due to having to constantly sample for texture!