I Have used both the High Mountain and the LEM pepperoni mix's.
For my money I like the LEM spicy hot stix the best, The High mountain just didn't seem to give the bite that all my friends and I like.
I recently made up 15 ounds of pepperoni with the high mountain spicy mix and I even added 1 teaspoon of cayanne pepper to it, and still very mild.
Also I want to add this as a comment and a question. Using the high mountain for that 15 pounds, I did my mixing in my 20 Cabela's meat mixer, I used 10 pounds of ground Deer meat and 5 pounds of ground pork butt. during and after the mix, the whole inside of my meat mixer was coated with yellow fat. The next day when I had to add water to this mix to get it soft enough to stuffer with my Dakotah stuffer, I hand mixed the mixture with my hands, and my hands were coated with yellow fat.
That same day I mixed up 25 pounds of pepperoni using 15 pounds of the very same Ground Deer meat and 10 Pounds of the very same ground pork butt. No coating of fat inside my meat mixer and when I hand mixed to thin it down for stuffing, I never got that coating on my hands either.
Also, when I stuffed the high mountain mixture, I got goblets of fat and at times the whole casing would be a plug of fat 1/4" long inside the 21 mm casing. Much Much fat in all the high mountan mixed stix.
As I said before, All the deer meat came from the same animal and butcher shop, All the pork butt came in the same package. When I stuffed the mixture that was mixed with LEM seasoning, there was no seperated fat at all. The texture of the finished product was nicer, flavor was better and The bite was good and I didn't add any cayanne pepper to the LEM Mix.
I smoked these 2 batchs 1 day after the other, I used Maple pellets in my AMSNP for both batchs, I smoked them both to the same IT using the same digital thermameter each time.
Has anybody else had any experience's such as this?