Five pounds of freshly ground meat, approximately half pork and beef
2 tbsp toasted fennel
2 tbsp toasted anise
1 tbsp ground anise
3 tbsp kosher salt
2 tsp cure salt
1 tbsp paprika
2 tbsp sugar
1/2 tsp black pepper
1 tsp red pepper flakes
For spicy, add
2 tbsp red pepper flakes
2 tbsp scotch bonnet pepper chopped
Chill meat to near frozen
Cut in strips and run through a meat grinder
(Do not trim the fat. Add some bacon if the meat is very lean.)
Mix in spices
Let sit a few hours or overnight in the fridge
Soak and rinse breakfast size casings
Stuff in ~3-5 ft lengths
Twist into ~5-inch pepperoni’s
Smoke on hooks at the lowest temperature possible for 3-6 hours, depending on how smoky you like them.
Hang to dry for a couple of days until they reach the firmness you like.
Chances are there will be few left after the drying process, due to having to constantly sample for texture!