Jenny, this thread has some comments about the Tender Quick cure, which contains nitrates. :) We don't eat a large amount of pepperoni (just some thin slices on our pizza, usually!) and I figure the homemade is just as "healthy" as the kind I was paying a whole lot more for from the grocery store. ;)

Rebecca, we don't eat pork, so I always bought turkey pepperoni (which is difficult to find cheaply!). :)

Emma, how exciting!! :)

Radwinters, yes, I would imagine that ground turkey would work, as long as it was fairly lean, since pepperoni should be a dense, dry meat. You could perhaps try half a recipe (using 1 pound of meat) for a test. :) Be sure to report back with your results, if you do! ;) I'm sure others would love to hear how it goes. :)

Anonymous, here is my recipe: Tammy's Spicy Pepperoni. It gives seasonings and measurements. :) Oh, and more detailed instructions. :)

Shannon, I don't think the pepperoni would spoil if you didn't use the Tender Quick curing salt. I always freeze mine, anyway. The texture and color would be different though. You can also check out the link I gave at the very top of this comment. :)

Alexandra, you're welcome!

Mrs. Paradis, great! Let me know how it goes! :)

Pinja, I'm really not sure. I'll look to see if my bag of Tender Quick gives a salt content amount, since that's the only source of salt in it. I think the pepperoni weighs less when it's made than when I start (i.e. 8 pounds of beef doesn't make 8 pounds of pepperoni) so I'd almost have to weigh an entire batch and do some math. :) Next time I make it, I just might do that! :)