Doing 5lbs of dry cured pepperoni. Sorry cant post the recipe with out the owners approval. I did however add a few of my own ingredients. From bottom left. Red wine Mustard seeds salt dextrose cure #2 fennel seed hot paprika cayenne/garlic powder mixed anise seed Bottom right is 1/4 tsp T-SPX mixed with 4 T cold distilled water and a pinch of dextrose. Set aside and add last. Mix all the dry together. I ran the mix thought the spice mill pulse 3 times. All mixed by hand. Next time to stuff . Into 32mm UMAi bags. Now some hang time. Will be checking these daily and taking pics.