5 lbs. ground beef
5 tsp. tender quick
5 tsp. mustard seeds
1/2 tsp. crushed red pepper
1/2 tsp. anise seed
5 tsp. coarse pepper
2 tsp. smoked salt
4 tsp. garlic salt
1 tsp. fennel seed
1 tsp. paprika

Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and refrigerate.

On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees for 6 hours or more depending on thickness of sticks.