Step 1: Prepare the Meat Mixture

1. In a large mixing bowl, combine ground beef, curing salt, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, fennel seeds, sea salt, brown sugar, and cayenne pepper.
2. Add cold water and liquid smoke, then mix thoroughly with your hands or a spoon until the seasonings are evenly distributed.
3. Cover the bowl and refrigerate for 24 hours, allowing the flavors to develop.

Step 2: Shape the Pepperoni Logs

1. Divide the meat mixture into two to three equal portions.
2. Roll each portion into tight, uniform logs (about 1.5 inches in diameter).
3. Wrap each log tightly in plastic wrap or butcher’s paper, twisting the ends securely.
4. Refrigerate for 4-6 hours to firm up before cooking.

Step 3: Slow-Bake the Pepperoni

1. Preheat your oven to 200°F (95°C).
2. Place the logs on a wire rack set over a baking sheet to allow air circulation.
3. Bake for 4-5 hours, turning every hour, until firm and slightly dry.
4. Remove from the oven and allow to cool completely before slicing.

Step 4: Slice and Store

1. Once fully cooled, slice the beef pepperoni into thin rounds or keep whole for later use.
2. Store in an airtight container in the refrigerator for up to 2 weeks.
3. For long-term storage, freeze in vacuum-sealed bags for up to 3 months.