Spicy Pepperoni Sausage

Adapted from Tammy's Recipes

• 1 lb ground beef or pork (or a mix of the two)
• 1 tsp liquid smoke
• 1 tsp ground black pepper
• 1 tsp mustard seed, lightly crushed
• 1 tsp fennel seed, lightly crushed
• 1 tsp crushed red pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika¹
• dash of Hungarian hot paprika²
• 1/4 tsp sugar³
• 1 1/2 tsp salt

I recommend starting this recipe on a Thursday and cooking on Saturday or Sunday.

Mix all ingredients together thoroughly, making sure to knead the spices evenly throughout. Wrap in plastic wrap and let it rest in the fridge for two or three days⁴.

On baking day, remove the meat from the plastic and form into a nice 2" thick log. Place it on a rack set into a rimmed cookie sheet and then into the oven⁵. Turn the oven to 200°. Turn the meat every two hours and cook for about 7 to 8 hours until it is dry and firm.

Remove from the oven and pat off the excess grease and fat on the surface. Let it cool then slice thinly. Store in the fridge or freezer.

Notes:

1. Or regular, if you don't have smoked.
2. Omit for less spice or substitute cayenne pepper.
3. This is to replace the curing salt and balance the spiciness.
4. Don't try this with meat that says "Use or Freeze by Yesterday" - do this with meat that can stand to be in the fridge a few days without spoiling which is anything fresh or frozen while fresh. 4a. And if you're doing this from frozen ground meat, do your hands a favor and let it thaw completely.
   
5. We want lots of airflow since the idea of this is to dry it out - letting it sit in its own fat is not helpful in achieving this goal.