Rick, are these Beef, Pork or a combo?
Did you cure the pepperoni for 3+ days like summer sausage or did you just go straight from mixing/stuffing to the smoker & cook to 145° and will let it develop its tang while dry curing? So far, I've cured all my Pepperoni like S.S. because I don't have a dry cure cabinet.
Approximately how long do you estimate it will take to dry cure these?