grind the peppercorns (if using) and the fennel seeds together in a mortar and pestle or a spice grinder

mix all the dry spices together in a bowl and set aside, be very aware that the powdered jalapeno is extremely light and airy, it will float about and you probably inhale some, happens every time for me

break up the ground beef in a mixing bowl

sprinkle the dry spices over the meat and mix well

if you're curious about the heat and or flavors add small amounts of the spices or the pepper powders, then take a small pinch and fry it up, it will help you judge the heat level, remember the heat will increase slightly while it marinates in the fridge

cover tightly and refrigerate for 48-72 hours

mixing once a day

to cook: pre-heat oven to 200˚

cover a baking sheet with foil and place a baking rack over it

if you need to protect your hands throw some gloves on

form the meat into two long sausages, mine were about 12 inches each

roll them firmly on a clean surface until they are well compacted

gently transfer to the prepared baking sheet

bake for 8 hours

try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook

remove after 8 hours and wipe them off

let them cool and wipe again

wrap and store in the fridge until chilled

slice and use as desired