I did a late-day smoke of beef pepperoni sticks yesterday that ended around midnight. I followed Bearcarver's recipe for unstuffed beef pepperoni sticks with one exception....no anise! Replaced the anise with a couple tsp of ground cayenne pepper. Anyway, here's some pics of the adventure..... Mixed all ingredients in with 5 lbs of ground beef (see bearcraver's recipe) and let it cure over night. Next day, I did the rolling pin and saran wrap method to make the sticks. Got 43 sticks out of my mixture. Next night, I fired up the smoker to 180 degrees and got a good smoke rolling with apple wood chips...... Put on the pepperoni sticks and checked them after about 1.5 hours.....I maintained 180 degrees for the 4 hours and smoked heavily with apple wood throughout. Removed the sticks and fridged overnight.....this is next day during processing. Obviously, the yield was much less at this point due to a lot of sampling that took place. Hey, can't serve substandard stuff to my family and friends! I cut them into approximately 1 inch bite-sized pieces and got out the food saver...... And that's about it. This is my first post with pics, so critiques are welcome!