Prepare the Spice Blend: Combine Prague powder, sugar, cayenne pepper, paprika, anise seed, garlic granules, and ascorbic acid in a bowl. Use a fork to break down any lumps and ensure even distribution.

Prepare the Meat: Cut pork butt and chuck steak into uniform cubes, leaving all fat intact. Place meat in a large roasting tin and freeze for 60 minutes until firm but not completely frozen.

Grind the Meat: Using an 8mm grinding plate, run the pork and beef through your meat grinder separately. Keep the ground meat cold throughout the process.

Season and Mix: Pour the spice blend and red wine over the ground meat. Massage thoroughly while mixing the pork and beef together until well combined.

Initial Cure: Tamp the seasoned meat down firmly, cover with cling wrap, and refrigerate for 24 hours to allow curing to begin.

Stuff the Casings: Load meat into sausage stuffer with 40mm nozzle. Slide mini salami casing onto funnel. Apply firm pressure while cranking to create tightly packed sausages with no air pockets.

Seal the Ends: Remove casing from funnel, twist off the end, and secure with slip knots and double knots. Trim excess casing.

Ferment and Dry: Hang pepperoni by their loops in an environment maintained at 10-13°C (50-55°F) with 80% humidity for 6-12 weeks, depending on desired dryness and fermentation level.