Pike's Peak Pepperoni
Comments:	The best sausage ever! ... and they freeze... Good on pizzas, ... with crackers, ...
Servings:	4 sausages
Ingredients	Preparation
4 pounds [1.8 kg] ground elk or venison 4 teaspoons [20 mL] ground anise 4 teaspoons [20 mL] mustard seed 4 teaspoons [20 mL] garlic powder 2 teaspoons [10 mL] hickory smoked salt 2 teaspoons [10 mL] freshly ground black pepper 2 teaspoons [10 mL] curing salt	Mix together ground meat and all seasonings. Cover and refrigerate for at least 24 hours, mixing meat every 8 hours. Preheat oven to 225°F [110°C]. Divide seasoned meat into 4 parts. Roll each part into a log; arrrange onto the rack of a roasting pan to collect excess fat drippings. Roast into preheated oven for 4 hours. Leave to cool completely before serving.