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

mix all the dry spices together in a bowl and set aside, leave out any spices you dont care for

break up the ground beef in a mixing bowl

sprinkle the dry spices over the meat and mix well

once mixed add the smoke flavor and the honey and mix well

cover tightly and refrigerate for 48-72 hours

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

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

let them cool and wipe again