I did a little more research and found that the Morton Tender Quick can be used for a pretty easy recipe found on their website at (WWW) mortonsalt.com/recipes/RecipeDetailPF.aspx?RID=46
Since I have almost all of the ingredients listed I think this will be my first attempt.
Morton Pepperoni Recipe
Prep Time:20 Minutes (Refrigerate Overnight)
Servings: 1 pound
1 pound lean ground beef
1-1/2 level teaspoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
1 teaspoon liquid smoke
3/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard seed
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon anise seed
1/4 teaspoon garlic powder
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 1-1/2 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.
Bake at 325°F until a meat thermometer inserted in the center of a roll reads 160°F, 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. If Morton Meat Curing products are not available at your local grocery store, the products can be ordered throught the Morton Salt online store.
I don't like the idea of baking this at 325 degrees, so I may try some lower and slower method to get to internal 160 degrees F.