
Steve Cooks
Steve's Pepperoni
A twist on the old spicy pizza topping, this sausage is also good with cheese and crackers.

Instructions
Mix all and grind (6mm) stuff 22mm casings.
Smoke 1-2 hours
Soak for 40 mins at 70C, hang overnight to cool/dry
Can be vacuum sealed and stored at10C to mature.
Ingredients
700g pork
300g beef
Ingredients per 1000g of meat
25g salt
2.5g Cure #1
15g Sugar
8g Sweet Paprika ground
3g Black Pepper ground
3g Garlic Powder
3g Onion Powder
2g Anise seeds ground
2g Allspice ground
2g Sichuan Pepper
0.6g Ascorbic Acid
50ml Dry Red Wine