Pepperoni
There are times I really enjoy living far away from civilization, and times when it is a real pain. I wanted pepperoni for my pizzas, and didn't have it. So I thought, why not try to make it, we have so much hamburger, and so little lunch meat! I love it, and will for sure do this again. It slices beautifully thin when frozen and using a meat slicer!!
3 lbs hamburger (I think it would be even better to use half ground pork, half hamburger) 2 tbsp smokehouse bbq dip mix 1 tbsp valencian paella dip mix 2 tsp mustard powder 2 tsp Louisiana creole dip mix 1 tsp garlic powder 1 tsp sugar 1 tsp onion powder 4 heaping tsp tender quick
Mix all together. Let sit 24-48 hours. Roll into tight logs, the width you want. Bake at 200 F for 8 hours on a rack in a baking pan (so the fat can drain). Turn periodically. They should be quite dry when done.
This recipe is not very spicy, and I love that you can control the heat level. If you like really spicy pepperoni, double or triple the Louisiana creole amount.
