Pepperoni

[Thompsoncentre]

So I'm making pepperoni from scratch with natural hog casing tommarow, which will be a first. I've made the snack stick from the kits plenty but never this route. I was wondering if anyone is willing to share a fairly simple recipe with me? I live in. Nova Scotia canada and it's supposed to be crazy cold Sunday so my smoker may not work to well so I may have to do in the oven.
Thanks in advance as I know I will get great help and advice as I always do from you guys.

[Habanero Smoker]

The below recipe is adapted from; Great Sausage Recipes And Meat Curing, by Rytek Kutas for smoking and cooking in the Bradley.
Semi-Dry Cured Pepperoni

Note: I've never tried the author's tip of substituting Splenda for corn syrup solids; which is not part of the original recipe. The corn syrup solids and Splenda do not share the same properties, but as far as sweetness the two are probably equal (no pun intended :) ).
Sausage Ingredients List

[NePaSmoKer]

Easy pepperoni. You can leave out the red pepper if you wish.

Ingredients:

2 pounds lean ground beef (85% lean or leaner)
1 teaspoons liquid smoke flavoring (opt)
2 teaspoons ground black pepper
2 teaspoons mustard seed
2 teaspoons crushed fennel seed
1 to 2 teaspoons crushed red pepper (to your taste)
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt

Instructions: For oven or smoker

1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

2. Form meat into two long logs or rolls Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 180 to 200 degrees for 8 hours, rotating logs every 2 hours. You want an IT of the meat at 165 (Careful not to fat-out)

3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Do not cold water bath these. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Note: You can use your smoker for this recipe. Stuff into natural hog or fibrous casings.

[Thompsoncentre]

Thanks guys!

[Thompsoncentre]

Prob a silly question, but could I use a snack stock recipe but just put it in the bigger casing?

[Habanero Smoker]

Prob a silly question, but could I use a snack stock recipe but just put it in the bigger casing?

Yes! When I make the recipe that is linked in my post, I use 38 - 42mm hog casings.

[Thompsoncentre]

Wish I could post pics with my iPad, would love to show what I made