Here ya go.
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (opt)
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed
1 or 2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
1/2 cup water
2 teaspoons Morton's Tender Quick curing salt or just a tad under 1/2 tsp cure #1
32-33mm collagen casing
You can hold the mix in the fridge 48 hours prior to stuffing if you wish.
Mix the above into the water for easier mixing into the meat.
Have you ever tried using red wine instead of the water?
Ive been trying to find an acceptable "quick" pepperoni method and am now very eager to try yours! Most everything i have found consisted of mixing up some ground beef, shaping it into a log and baking it low in the oven until it dried out. I tried that once, ate some of it because i hate wasting food, then tossed it and vowed never to try that again.
What is your texture like? I imagine this is probably close to a beef "kielbasa" but in pepperoni flavor.