*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 don't care for, be aware this will change the flavor

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

to cook: pre-heat oven to 200˚

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

form the meat into two long sausages, 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