Ingredients (20lb batch)
1 pkg Original Wild West Pepperoni Sausage Seasoning (we paid $7.99 at Peavy Mart)
Pepperoni Casings (we purchased them from our local grocery store's butcher division)
Hot water for mixing
Once you are satisfied that the mixture is well combined, transfer the ground meat to your sausage press. Because pepperoni's are typically much smaller than sausage, we reduced our sausage press tip to about 0.75" diameter, however do whatever your family prefers. This will be larger than the traditional 'Hot Rods' you get at the convenience store, but makes for a great snack!
We tried pinching the pepperoni's into individual sizes as it came out of the press, but quickly found out that wasn't very efficient. I would recommend just making one big coil of pepperoni until you run out of casings, then pinch them off after.
We smoked our pepperoni's for about 4 hours. Check often to ensure you are not burning them, but that they are still cooked all the way through, as we don't cook them again before eating them.
We then just packaged them in Ziploc freezer bags and threw them in the freezer for easy access whenever we want a snack!