This is really a very Easy Smoked Pepperoni Recipe, that you can make in the oven or smoker. Leave out the red pepper, if you wish. You may stuff into natural hog or fibrous casings. However, I prefer to use 38 – 42mm hog casings. Of course, you can do it in the oven, but this is a great opportunity to use your Bradley Smoker and get excellent results. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
2 pounds lean ground beef (85% lean or leaner)
1 teaspoons liquid smoke flavoring (opt)
2 teaspoons ground black pepper
2 teaspoons mustard seed
2 teaspoons crushed fennel seed
1 to 2 teaspoons crushed red pepper (to your taste)
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton’s Tender Quick curing salt
For oven or smoker
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) on a cookie sheet and put the logs onto rack.
Bake at 180 to 200 degrees for 8 hours, rotating logs every 2 hours. You want an IT of the meat at 165 (Careful not to fat-out)
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. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.