Re: pepperoni making
If you are going to smoke sausages you need the cure to inhibit bacterial growth when smoking and curing.
Try going to a local butcher or meat shop for casings.
I use 20-21 mm casings for my pepperoni and it works awesome.
A little bigger than normal and takes a little longer to finish in the smoker but well worth it.
Pepperoni
4 pounds Venison
2 pounds pork
4 tbsp salt
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp. cayenne
2 tsp crushed anise
1 tsp cumin
1 tsp dried oregano
1 tsp thyme
6 tsp dried garlic
1/4 cup honey garlic sauce or teriyaki sauce depending on your preference
1 cup red wine
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