Pike's Peak Pepperoni
Comments: The best sausage ever! ... and they freeze...
Good on pizzas, ... with crackers, ...
Servings: 4 sausages
IngredientsPreparation
  • 4 pounds [1.8 kg] ground elk or venison
  • 4 teaspoons [20 mL] ground anise
  • 4 teaspoons [20 mL] mustard seed
  • 4 teaspoons [20 mL] garlic powder
  • 2 teaspoons [10 mL] hickory smoked salt
  • 2 teaspoons [10 mL] freshly ground black pepper
  • 2 teaspoons [10 mL] curing salt
  • Mix together ground meat and all seasonings.
  • Cover and refrigerate for at least 24 hours, mixing meat every 8 hours.
  • Preheat oven to 225F [110C].
  • Divide seasoned meat into 4 parts.
  • Roll each part into a log; arrrange onto the rack of a roasting pan to collect excess fat drippings.
  • Roast into preheated oven for 4 hours.
  • Leave to cool completely before serving.