Smoked Pepperoni

Ingredients:

10 lbs lean ground meat (10-15% fat)
2 teaspoons curing salt
4 tablespoons salt
2 teaspoons garlic granules
1 tablespoon paprika
3 tablespoons cayenne pepper (more is optional)
2 tablespoons anise seed
1/4 cup dextrose
1/4 cup corn syrup solids
1 cup Flavor Binder 86
1 cup cold water
Casings:
12-14 ft. 33-36 mm hog casings (8" links for pizza)
1 strand 22 mm collagen casings (pepperoni sticks}
9 (1" x 16") fibrous casings (1" for pizza

Directions:

1. Combine ground meat with all remaining ingredients (except
casings) in a large mixing bowl, mix/knead thoroughly up to 2
minutes.
2. Taste test by frying a small quarter-size patty to see if you approve
of the flavor as is. Make changes if needed.
3. Stuff seasoned meat mixture into casings of your choice;
refrigerate overnight to cure.
4. Directions for Oven Processing
5. Directions for Smoker Processing
6. Remainder should be frozen until needed..
7. True venison lovers can grind together 9 lbs. of trimmed venison
and 1 lb. of fresh beef fat for the above recipe.

courtsey; eldon sausage