AKA: Smoked Slim Jims For 5 lbs. No time for stuffing, smoking so in the fridge. Gives the lactic acid in the buttermilk time to do its stuff anyways. For a 5 lb batch you will need. 4 lbs lean beef 1 lb ground pork 1 tsp cure #1 2.5 Tbs non iodized salt. I used pure salt for sausage makers. 2 oz dark brown sugar 1 Tbs cayenne or more to taste 1/2 Tbs white pepper 2 1/4 Tbs dextrose 1 Tbs granulated garlic 1.5 Tbs ground mustard 2 Tbs onion powder 1 Tbs ground coriander 1/3 cup water (mix cure into this) 3/4 cup buttermilk 17-19mm collagen casing If you want to make this into pepperoni do the following. Omit the coriander, onion powder, 1/3 cup water & buttermilk. Add 2.5 Tbs crushed fennel seed 1/2 tsp allspice 1 cup water (add all the dry into the water) 1 cup non fat dry milk If you want it warmer add 1/2 Tbs cayenne After mixing taste the meat and add whatever you think it needs.