I need to use up some of the frozen meat in the freezer so i'm making 2 lbs of spicy pepperoni.
Here is the mix for 2 lbs. If you want a larger batch just double the recipe.
2 lbs of either 80/20 or 85/15 GB
2 tsp black pepper
2 tsp mustard seed
1 1/2 tsp crushed fennel seed. You can use powdered fennel 1 tsp but do a taste test of the mix. If you feel it needs more fennel add 1/4 tsp.
2 tsp crushed red pepper flakes. If you like mild use 1 tsp.
1/2 tsp garlic powder
1/2 tsp sugar
3 Tbs water (add all the dry to the water)
NOTE: I didnt add salt because i am going to use 2 heaping tsp of MTQ. (I really hate MTQ but need to use it up) If you want to use cure #1 and omit the MTQ you will need to add 3 tsp non iodized salt.
OPT: 2 synthetic 1 lb casings or 1 large 3 lb
2 tsp liq smoke if your not going to use a smoker.
You can also roll the pepperoni into like fattys and cook @ 170-200* on a racked cookie sheet for 8 hours or stuff and smoke them in your smoker @170 until you get an IT of 155. Yes you can use the casings in your oven. My oven goes low to 170.
Mix the ingredients to the meat and fridge for 1 day but no longer than 3 days. Your choice
Going to cover the mix and wait for meat to thaw.
I will be doing smaller batches of smokes to use up my freezer stash.