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Well a bit ago a made some Salami , butt I had pepperoni on the brain and wanted to give it a go and I'm glad I did ... no it doesn't have oats in it 
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I did alot of reading and basically I combined Rytek's , Len Poli's and Morton's ( tendequick maker company ) into my own recipe and the amounts I felt would work for me .
First I ground 3 1/2 lb pork butt and 6 1/2 lb beef chuck ( 1/2 frozen )thru my Tasin grinder using a 3/16 plate , then I mixed up the spices ( with the water ) and mixed into the meat for approx 5 min .
I then stuffed the sausage using the grinder into 32 - 34 mm hog casing , 12 inch long links which I tied into loops for hanging in my trusty MES smoker .
after the pepperonis were made I put them into the fridge for at least 24 hrs to cure and flavors to meld ( I let these cure approx 30 hrs ).
On Sat a.m. I put the pepperoni into the smoker at 130 * for 1 1/2 hrs to dry , then I bumped up the temp to 145 * adding Cherry and Apple goodness for 3 hrs ( gave them a nice color ) ,bumped up again to 155 * for 1 more hr and then to 165 * for about 2 more hrs until I reached an internal temp of 145 * at which time I gave them a cold water bath till they reached 108 * internal ... I then hung them at room temp for 1 hr to BLOOM .
This is the recipe I used for 10 lbs of meat , and will make a pepperoni between mild and medium , IMO .
3 1/2 LB pork butt
6 1/2 LB beef chuck
2 TBS course black pepper
3 TBS whole mustard seed
3 TBS fennel seed ( slightly crushed )
1 TBS crushed red pepper ( more if you want hot )
2 TBS anise seed
1 TBS garlic powder
5 TBS tenderquick
2 TBS paprika
2 TBS dextrose
2 tsp cayenne pepper ( more if you want hot )
1 CUP fermento
3/4 CUP fatfree milk powder
2 CUPS ice water
here's some pics of the spices ,hanging to dry , the meat etc etc , this was a fun project and I can't wait to make it again
thanks for checking out my Peckeroni project 
.I did alot of reading and basically I combined Rytek's , Len Poli's and Morton's ( tendequick maker company ) into my own recipe and the amounts I felt would work for me .
First I ground 3 1/2 lb pork butt and 6 1/2 lb beef chuck ( 1/2 frozen )thru my Tasin grinder using a 3/16 plate , then I mixed up the spices ( with the water ) and mixed into the meat for approx 5 min .
I then stuffed the sausage using the grinder into 32 - 34 mm hog casing , 12 inch long links which I tied into loops for hanging in my trusty MES smoker .
after the pepperonis were made I put them into the fridge for at least 24 hrs to cure and flavors to meld ( I let these cure approx 30 hrs ).
On Sat a.m. I put the pepperoni into the smoker at 130 * for 1 1/2 hrs to dry , then I bumped up the temp to 145 * adding Cherry and Apple goodness for 3 hrs ( gave them a nice color ) ,bumped up again to 155 * for 1 more hr and then to 165 * for about 2 more hrs until I reached an internal temp of 145 * at which time I gave them a cold water bath till they reached 108 * internal ... I then hung them at room temp for 1 hr to BLOOM .
This is the recipe I used for 10 lbs of meat , and will make a pepperoni between mild and medium , IMO .
3 1/2 LB pork butt
6 1/2 LB beef chuck
2 TBS course black pepper
3 TBS whole mustard seed
3 TBS fennel seed ( slightly crushed )
1 TBS crushed red pepper ( more if you want hot )
2 TBS anise seed
1 TBS garlic powder
5 TBS tenderquick
2 TBS paprika
2 TBS dextrose
2 tsp cayenne pepper ( more if you want hot )
1 CUP fermento
3/4 CUP fatfree milk powder
2 CUPS ice water
here's some pics of the spices ,hanging to dry , the meat etc etc , this was a fun project and I can't wait to make it again
thanks for checking out my Peckeroni project
... the fermento I believe would do a better job of producing that twang flavor if I had left the sausage at 140* longer at least 8 hrs
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