I agree with Ed, pepperoni is a dry cured product not smoked. I do however
smoke pepperoni to enhance the flavor. Just remove the casing and cold
smoke for two to three hours using apple or hickory. You can try any fruit
wood you want. I mainly use apple.

"highlands hunter" > wrote in message
...
> My wife and I bought a meat grinder last year and started making our
> own venison sausage. We recently bought a smoker and would like to try
> our luck at making pepperoni. Can someone recommend what type of wood
> would be best for smoking venison pepperoni?
>
> Thanks in advance for your help!
>
> Scott