Update. According to the Umai tutorial, these should turn bright red when fermented. I'm a little concerned because after 48 hours there are just some blotches of red on them. I will give them another day of fermenting before I decide if I will pitch them.
I had that initial worry actually on my first batch of soppressatta. There were a few extra pink spots other than the rest. I'd say as long as you add the right ingredients and amounts you're good. Only you can make that call. If it don't take up lots of space, I'd still let them roll regardless. Not like you'd be losing anything.
Update. After a week, the pepperoni has lost around 25% weight. They are still relatively soft which is probably good as they're not getting case hardened. Hopefully another week or so will get them to 35% or so.