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Yield: 10 Pounds
| 7 | lb | Pork butt, cubed, fat includ |
| 3 | lb | Lean beef chuck, round, or |
| 5 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | tablespoon | Cayenne |
| 3 | tablespoon | Sweet paprika |
| 1 | tablespoon | Crushed anise seed |
| 1 | teaspoon | Very finely minced garlic |
| 1 | cups | Dry red wine |
| ½ | teaspoon | Ascorbic acid |
| 1 | teaspoon | Saltpeter |
| 6 | | Feet small hog casings |
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Grind meats separately through the coarse disk. Mix together with remaining ingredients; spread out in a large pan, cover loosley with wax paper and let cure in the refrigerator 24 hours. Prepare casings, stuff and twist into 10" links. Using cotton twine, tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing. Cut between the double knots. This results in pairs of Hang to dry for 6-8 weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.
Your Pepperoni is ready. Good luck!
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