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Tammy's Spicy Pepperoni
2 days, 8 hours, 20 minutes
(8 hours, 20 minutes active)
Appetizers & Snacks
0 of 1
3(1)
190 cal/3 oz
providentlivingandme.blogspot.com
Ingredients
  1. 2lb (907.2glb → g) Ground Beef 85/15 85% lean or leaner
  2. 2tsp (≈9.9gestimated from: Water, tap, municipal [fl oz]) Liquid Smoke, Mesquite
  3. 2tsp (≈4.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  4. 2tsp (≈4gestimated from: Spices, mustard seed, ground [tsp]) Mustard Seed
  5. 2tsp (≈4gestimated from: Spices, fennel seed [tsp, whole]) Fennel Seeds crushed
  6. 2tsp (≈3.6gestimated from: Spices, pepper, red or cayenne [tsp]) Red Pepper Flakes
  7. 1/2tsp (≈1.6gestimated from: Spices, garlic powder [tsp]) Garlic Powder
  8. 1tsp (≈2.3gestimated from: Spices, paprika [tsp]) Paprika
  9. 1/2tsp (≈2.1gestimated from: Sugars, granulated [tsp]) Sugar
  10. 2tsp (≈12gestimated from: Salt, table [tsp]) Morton's Tender Quick heaping
Steps
  1. 1 Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
  2. 2 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 200 degrees for 8 hours, rotating logs every 2 hours.
  3. 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.
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