Stuff 12 sausages with one pound of meat, 16 ounces. They will dry to 12 ounce pepperonis, gives you a 6 ounce cup for a large overstuffed pepperoni slices for pizza, and half a sausage left over for sandwiches. Soak sausage stuffing case in luke warm water, rinse off salt, slide on sausage stuffer.

Spread ground beef thin on large cutting board. Mix all dry ingredients, sprinkle evenly on top, then sprinkle optional truffle seasoning on top. Put in bread maker, homogenize. Roll meat into thin long roll, put in fridge overnight.

Cut off one pound piece of meat from roll, stuff into sausage, double knot on both ends. Hang to ferment four days in kitchen or pantry at room temperature till casing skin feels tight. Then, dry 8 weeks, weight to check if down to 70% of weight, and use. Enjoy.