Smoked Black Belt Pepperoni Recipe
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
½ 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!