My mother used to prepare little beef/moose summer sausages every fall and then smoke them in the smoker. All winter long we would have sliced sausage to eat along with smoked salmon, crackers and cheese, if we happened to get company we we're always prepared. That sausage also made it's way into sandwiches which were particularly tasty and had a pleasant texture, definitely a change from store bought lunch meat. While mixing up the meat I noticed two things the meat and spices smelled quite a bit like the sausages my mother used to make it also really did smell like pepperoni you buy from the store I let the meat cure for two days, then rolled them into two sausages and baked them for 8 hours in a 200˚ oven. While they don't taste exactly like the sausages my mother used to make they are extremely close and perhaps the only difference is hers were smoked and mine we're baked with smoke flavor added. Either way I will definitely be making more versions of this recipe including a burn-your-tongue-off version for my husband. If you are on Whole30 simply leave out the sugar or honey, it will change the taste BUT it will still be awesome. To replace the liquid smoke use real smoked salt OR smoked paprika OR smoke it in a small smoker. Any of those options will make a smoky sausage with the use of liquid smoke. If you're worried about the liquid replacement then add an equal amount of water.