| Pepperoni
Prep Time: 20 minutes
Cooking Time: 1 hours
Servings: 500 g (1 lb)
500 g (1 lb) lean ground beef
7.5 mL (1-1/2 tsp) Tender Quick ® mix
5 mL (1 tsp) liquid smoke
3.75 mL (3/4 tsp) freshly ground black pepper
2.5 mL (1/2 tsp) mustard seed
2.5 mL (1/2 tsp) fennel seed, slightly crushed
1.25 mL (1/4 tsp) crushed red pepper
1.25 mL (1/4 tsp) anise seed
1.25 mL (1/4 tsp) garlic powder
Preparation
Combine all ingredients, mixing until thoroughly blended. Divide mixture in half. Shape each half into slender roll about 3.8 cm (1-1/2 inch) in diameter. Wrap in plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.
Cooking
Bake at 325°F (160°C) until a meat thermometer inserted in the center of a roll reads 160°F (75°C), 50 to 60 minutes. Store wrapped in refrigerator. Use within 3 to 5 days or freeze for later use. | | |