2 pounds ground beef
1 cup water
2 tablespoons meat cure
2 tablespoons brown sugar
2 tablespoons paprika
1 teaspoon oregano leaves, crushed
1 teaspoon onion salt
1 teaspoon crushed red pepper
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon black pepper

Combine all ingredients in large bowl; mix well. Divide mixture into 4 equal portions. Shape each portion into a roll, approximately 8 inches long and 2 inches in diameter. Wrap in plastic wrap; refrigerate 24 hours.

Remove plastic wrap. Place rolls on microwave roasting or bacon rack. Cover with wax paper. Microwave on 30 percent power for 1 hour, turning rolls over and rearranging every 15 minutes. If necessary, continue to cook until rolls have reached an internal temperature of 160 degrees F.

Drain on paper towels. Cool. Wrap lightly with plastic wrap. Refrigerate up to two weeks; freeze for longer storage.

Use as you would regular pepperoni in your favorite Italian dishes and snacks.

Makes 4 (8 ounce) rolls.

Nutrition facts per 1-ounce serving: 54 calories, 501 mg sodium