Using ingredient cure

Pepperoni Sticks

• 4 cure
• 4,500 ml ice water
• 900 gr salt
• 120 gr sugar
• 65 gr anise seed (ground)
• 32 gr pepper (ground hot red)
• 24 gr allspice

Andouille Sausage

• 3 tbls salt
• 2 tbls cracked pepper (red)
• 2 tbls cayenne pepper
• 1/2 cure
• 2,600 gr pork butts (boneless)
• 950 ml water
• 475 ml dry milk
• 55 gr paprika
• 6 gr garlic (ground)
• 5 gr onion powder