You Bet I will share my recipe, This is my own concoction that I have come up with through trial and error. So far all that have tasted my pepperoni, say it is very good.
If anybody reading this has any suggestions for additional ingredients that you have tried, I would love to hear them and I will incorporate them in future batch's. As mentioned, I'm winging this by the seat of my pants
5# Twice ground Top Round Roast--approx 20-80 fat content
5-- Tbls Morton Tender Quick
3-- Tbls Ground blk pepper
1-- Tbls Crushed Red Pepper Flakes
4-- Tbls Granulated Garlic
1-- Tbls Onion Powder
3-- Tbls Paprika
3-- Tbls Dark Brown Sugar
2-- Tbls Marjoram
2 1/4-- Tbls Mustard Seed, Ground just a little
2-- Tabls Ground Fennel Seed
2-- Tbls Ground Anis Seed
1-- Tbls Cayanne Pepper, or less for taste
1-- Tbls Savory
I premix all dry seasonings, then mix with the ground meat. I usually let set in fridge overnight.
I stuff into 19mm Colagen casings, Hang in my smoker with temp kept at or a little below 100 degrees for at least an hour for drying purpose.
After that 1 hr. drying, I kick up the smoker temp to 140 to 150 degrees with apple chips on for smoke.
I keep this temp untill the I T of the snack stick hits approx 120 degrees and then i gradually increase smoker temps untill the I T temp reachs 155 to 160 degrees, Then pull the sticks, dunk in ice water and then let it rest for a few hours.