Stuff into beef middles or fibrous casings about 60 mm in diameter.
Ferment at 86F (30C) and 85-90% humidity for 24 hours.
Place the sausage in the smoker and smoke at 110F - 130F and 70% humidity for 6 hours. Gradually increase smoke temperature to 150-175F, and then all the way to 190F if needed, until internal meat temperature reaches 140F.
For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
Store sausages at 50-59F and 75-80% humidity.
Notes
You can use a combination of pork and beef, or just beef or pork. All pork pepperoni is very, very good and is one of my favorite variations.