Pepperoni - cooking recipe

Ingredients

25 lb. venison, coarsely ground
2 oz. hot pepper seed
2 oz. garlic salt
2 oz. fennel seed
2 oz. meat tenderizer
2 oz. paprika
2 oz. anise seed
3/4 c. salt

Preparation

Mix all ingredients
together and thoroughly, and force into small casings.
Jab
holes
with
fork
one inch apart to allow smoking, curing and
drying.
Smoke
for
2
weeks
in a smokehouse or brush daily
with liquid smoke while hanging for at least 3 weeks.
If you are not using a smokehouse, cure the pepperoni in a barely warm oven for 24 hours.
Do not cook!