Course grind preferred meat through 1 inch plate. Mix in seasoning, water and

cure until tacky. Fine grind through 1/8th inch plate. Mix in culture or

encapsulated citric acid and stuff in to 18-21mm casings. Smoke to 160 F then

water chill.

• Pepperoni Stick Seasoning and cure for 25lbs of meat
• Fennel, Caraway and Garlic makes for a perfect Italian flavor profile.
• Use with pork, beef, elk, deer or any preferred meat
• To make shelf stable add a starter culture or encapsulated citric acid (not included)