Mix beef, pork, bacon, salt, crushed red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic bowl. Cover and refrigerate for at least 24 hours.
Use the stuffing tube on your meat grinder to fill the collagen casings.
Prepare your smoker to 180 degrees F (82 degrees C). Lightly smoke for 4 hours.
After smoking, let cool then cut into 7-inch (18cm) sticks.