Homemade Beef Pepperoni
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
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.