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1
grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
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2
mix all the dry spices together in a bowl and set aside.
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3
break up the ground beef in a mixing bowl.
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4
sprinkle the dry spices over the meat and mix well.
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5
once mixed add the smoke flavor and the honey and mix well.
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6
cover tightly and refrigerate for 48-72 hours.
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7
to cook:
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8
pre-heat oven to 200 .
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9
cover a baking sheet with foil and place a baking rack over it.
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10
form the meat into two long sausages, mine were about 12 inches each.
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11
roll them firmly on a clean surface until they are well compacted.
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12
gently transfer to the prepared baking sheet.
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13
bake for 8 hours.
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14
try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
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15
remove after 8 hours and wipe them off.
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16
let them cool and wipe again.
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17
wrap and store in the fridge until chilled.
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18
slice and use as desired.
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19
*add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
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20
**if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.
