This is so easy and can be done in your oven or smoker. No stuffer or casings required.
What you will need.
2 lbs 85/12 or leaner ground beef
2 tsp liquid smoke (opt) but i found it gives a great flavor. Use good quality LS like LEM or Sausage Maker
2 tsp ground black pepper
2 tsp mustard seeds
1.5-2 tsp crushed fennel seeds (i ended up using the 2 tsp) Use a mortar, rolling pin or just slightly in a spice mill to crush
1.5 tsp crushed red pepper flakes
1/2 tsp garlic powder
1 tsp good quality paprika
1/2 tsp sugar
2 tsp slightly rounded MTQ
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage rack) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. Meat IT should be 150-152 TRY NOT TO FAT-OUT. I have pulled these at 149 and they have been fine.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
Note: If you do the pepperoni in your smoker you may want to omit the liquid smoke.
