Pepperoni Sausage

Pepperoni Sausage- Found at Sustainable Eats, Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn

5 pounds lean, grass fed beef, ground
3 tablespoons kosher or sea salt
1/3 cup dry red wine
3 teaspoons cayenne pepper
1/2 teaspoon allspice
1 teaspoon fennel seeds
4 tablespoons organic sugar
2 tablespoons paprika

Combine all ingredients well then freeze as is or fry and freeze until needed for spaghetti, pizza or pasta salads. Another thing you could do is adapt these ingredients and make pepperoni beef jerky with it by slicing the meat as thinly as possible, marinating in this spice mix overnight and then drying on low in an oven or dehydrator until the meat is no longer moist.

For 1.5 pounds of ground beef (one serving for our family)

1 Tbsp salt

1 tsp cayenne

1/4 tsp allspice

scant 1/2 tsp fennel

4 tsp sugar

2 tsp paprika