A well spiced, mild-hot, coarsely ground sausage. Perfect proportions of white and black peppers, counterbalanced with garlic and hints of onion. Unlike the overly difficult dry-cured pepperoni recipes, the one included with this item is for the cooked variety. While you can use 100% pork for this recipe, dropping it down to 50% with the other half being lean beef chuck works exceptionally well.
Uses Insta Cure No. 1 and stuffed into a casing of your choice (Insta Cure No. 1 and casings sold separately).
Makes 50 lbs. Recipe on package.