Beef Pepperoni
by dave

from Washington, D.C.

1 lb ground beef
1 1/2 teaspoons salt (or tenderizer, if available)
1 teaspoon liquid smoke
3/4 teaspoon fresh ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds, slightly crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon anise seeds
1/4 teaspoon garlic powder

Combine all ingredients, mixing until thoroughly blended. Divide in half into slender rolls about 1 1/3 inch in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap and bake on broiler pan at 200 F for 4 hours. Store wrapped in the refrigerator.

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