This makes a very nice pepperoni for cooking or cracker plates. Very lean when finished.
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (omit if smoking)
2 teaspoons ground black pepper (or whole crushed lightly)
2 teaspoons mustard seed (crushed slightly, sorry Ricand!)
2 teaspoons crushed red pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons kosher salt
The above seasonings can be varied in many ways. Chipolte powder is a great addition. Smoked paprika can also be used. Excellent in the oven or smoked.
1. Combine seasonings and meat and mix thoroughly, using hands. Form meat into two or more logs or rolls. Wrap with plastic wrap and refrigerate for 24-72 hours.
2. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. Or smoke for some or all of this time. Often I cook in convection ovens at 250 degrees for 5 hours.
3. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage. I found one frozen for 9 months. Thawed and ate.
Adapted from this recipe