·5 pounds lean ground beef
·5 heaping teaspoons of morton's "tender quick" curing salt
·2 1/2 heaping teaspoons of mustard seed
·1 teaspoon ground pepper
·2 1/2 teaspoons garlic salt
·1/2 teaspoon cayenne pepper
How to Make Beef Pepperoni
- Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).
Day 2: Knead again; cover and continue refrigerating.
Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours.
Store in the fridge or freezer