​Pepperoni

Mix all ingredients and fill casings. Jab holes in casings to allow smoke to penetrate. Smoke for 2 weeks in smokehouse, or brush w liquid smoke and “cure” in barely warm oven for 24 hours.

Ground Meat 25lb hamburger or venison
Pepper Flakes, Red 2oz
Garlic Salt 2oz
Fennel 2oz seed
Meat Tenderizer 2oz
Paprika 2oz
Anise 2oz seed
Salt 0.75c