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I have cooked the pepperoni in the oven, dehydrator and traeger. The Traeger worked the best, I put the sticks in an ice bath once I took them off the grill and the casings stayed on. I use just spices for my mi, but I have read that some people put powered milk in their recipes.
I have just started making my own pepperoni, one problem that I am having is getting the casing to stick to the meat. Any suggestions out there on how to solve this problem.
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