You are right on the pepperoni. I have begun making my own bulk sausage and have had great success smoking fish. So the next big thing I want to try this summer is getting the appropriate casings and mixing me up some salami and pepperoni.
Any hints on recipes would be most appreciated.
FWIW there was a big game processor here back when I was a kid that was throwing out what he fondly referred to as his “scrap pile pepperoni” that was so good you could eat off half your arm before you realized the cheese, crackers, and pepperoni were long gone.
But I don’t ever recall having it on pizza.
Home Sausage Making by Charles G. Reavis was suggested to me awhile back for Italian Sausage and, ironically, for Pepperoni. I don't know anyone that's made the Pepperoni. But, coincidentally, the first search engine return was a reprint from that book. Go
here. Be sure to check the comments for 'tweaks' by the Italian (I'm also
Italia...I'd take his word for it). My mother & I are on the quest for the Perfect Italian Sausage. I would prefer not to make/cure Pepperoni, but that (above) would be the basis recipe if I were to undertake that after the Sausage, though probably at least halved.