How to make it

  • In mortar and pestle or small coffee grinder, combine peppercorns, mustard seeds, fennel seeds, red pepper flakes, anise seeds, thyme and oregano and grind coarsely
  • In large bowl, add liquid smoke, olive oil, cumin, cure and seed blend to ground meat.
  • Mix thoroughly with hands or with dough hook on a stand mixer, until combined.
  • Let rest refrigerated at least 8 hours.
  • Form mixture into thin "snakes' about 6 inches long(I use the stick attachment on a jerky gun for this,but they can be rolled by hand)
  • Dehydrate according to instructions, or at least at 160 degrees for about 12 hours.
  • Or, bake at 300 on wire rack over cookie sheet, for about 3 hours. Sausage should have dry, tough outside and a uniform, slightly moist inside.
  • This recipe can also be formed into logs if baking in the oven, but baking time will increase by a couple of hours.

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