Pepperoni(10 Pounds) - cooking recipe

Ingredients

8 lb. ground chuck
2 lb. lean ground pork or ground pork butts
2 Tbsp. table salt
8 Tbsp. curing salt
1 1/2 Tbsp. red pepper (more or less to taste)
2 tsp. allspice
2 Tbsp. anise seed
2 c. water

Preparation

Mix all together.
Form into rolls, 2 1/2 inches in diameter. Wrap in heavy foil or double thickness regular foil.
Refrigerate 24 hours.
Unwrap and bake on broiler pan at 300\u00b0 for 2 hours; cool before slicing.
Keeps several weeks in refrigerator or can be frozen.