Pepperoni - Dry Cured

Ingredients

3 1/2 tablespoons salt
1 tablespoon powdered sugar
1 teaspoon #2 cure
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons ground red pepper
1 pinch allspice
1 1/2 tablespoons ground anise seed
2 pounds lean beef
2 pounds lean pork
1 pound fatback

Instructions

Rough cut all meat, chill, add spice and grind through 1/8” plate. Chill meat again, then stuff into sized casing of your choice. Hold at 65 to 71ºF. for 36 hours, then place in walkin for at least 20 days.