Stuff into sheep casings or small stick size casings 17 19mm.
Deer pepperoni sticks recipe.
Pepperoni is a cooked product.
Make pepperoni sticks at home step 1.
Meat based snack sticks are available at the store but they can be a bit pricey.
500 grams 1 pound fatty pork 500 grams 1 pound lean ground beef or game meat 2 5 grams 2 ml 0 088 ounces 2 5 tsp prague powder 1 13 ml 2 1 2 tsp 16 6 grams kosher salt 5 ml 1 tsp 5 2 grams buttermilk powder 4 ml 3 4 tsp 2 4 grams pepper 4 ml 3 4 tsp 3 0 grams garlic.
Add the cure dried milk spice combination to the ground meat and mix it thoroughly.
Mix the ingredients together and put in food grinder.
By dave campbell thursday december 5 2019.
Cover and let the mixture marinate in the refrigerator for 48 to 72 hours.
The pepperoni are smoked at low temperatures over six hours until they reach 150 degrees internal temperature.
20lbs of ground meat we used 12 lbs deer 8 lbs pork 1 pkg original wild west pepperoni sausage seasoning we paid 7 99 at peavy mart pepperoni casings we purchased them from our local grocery store s butcher division hot water for mixing.
Here s what you will need to have co located.
Using a mortar and pestle like i did or a coffee grinder or other crushing tool crush the anise.
Stop at 152 f internal temperature for fresh snack stick style.
Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.
Cut the venison and pork into cubes then grind it through the medium plate of your sausage grinder.
Grinding the meat and fat through the large plate on your grinder gives this recipe the traditional pepperoni texture.
Turn the grinder on and hold the casing.
Jerky sticks are done similarly except that you can use a wetter mix eases extrusion and dehydrate in the process.
I start out low around 145 to 150 degrees for an hour then turn the temperature up to 170 degrees and continue to cook until the snack sticks reach an internal temperature of 150 degrees.
Trouble is you don t always have the time to start a fire and cook up something.
Place the dry ingredients in a bowl and mix.
If you will be smoking the venison pepperoni do not use the liquid smoke.
Add the ground venison and combine.
To cure the meat the recipe uses morton s brand tender quick curing mixture.
Gather ingredients and materials.
Continue until desired dryness or dehydrate further for slim jim like dryness.
Smoke 1 1 2 2 hours at 150 160 f.
Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees.
Few things taste better or help keep you warm on the trail better than meat.
