Jerky sticks are done similarly except that you can use a wetter mix eases extrusion and dehydrate in the process.
Venison pepperoni sticks recipe.
Love the idea of making pepperoni from your venison but lack the curing chamber and the patience to wait six weeks or more for it to cure.
Homemade venison pepperoni 5 lbs freshly ground venison 1 tbs liquid smoke 5 tsp freshly ground black pepper 5 tsp mustard seed 4 tsp crushed fennel 1 tbs crushed red pepper 1 tbs garlic powder.
Pepperoni is a cooked product.
Before using venison or other game meat i decided to test the process with two pounds of ground beef.
2 tsp paprika 2 tsp white sugar 5 tsp tender quick casings if you will be smoking the venison pepperoni do not use the liquid smoke.
Then bump temp up to 175 f till internal temperature measures 152 f.
Meat based snack sticks are available at the store but they can be a bit pricey.
Place the dry ingredients in a bowl and mix.
This is my go to recipe for snack sticks.
When i attempt this with venison i ll update this page.
Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture.
Good but if you are going for the traditional taste i recommend adding some pork.
This quick and easy method only takes a couple of days and most of that is passive resting in the refrigerator.
First i get all my meat very cold by putting it in the freezer for 45 minutes.
Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
This recipe calls for curing salts.
The meat can be warmed and eaten as is or used in stews chili or hot dishes or in sandwiches.
Since i grind a lot of my venison in a 70 30 blend with pork or beef fat the ratios are already correct for most snack stick mixes.
The end result was pepperoni that had a very hamburgery taste.
Make easy and quick meals with canned venison in stews soups sandwiches or just heat and serve with rice potatoes or noodles and vegetable.
To cure the meat the recipe uses morton s brand tender quick curing mixture.
Pepperoni comes in many varieties and sizes but i find that this smoked version seems to be at its best for my tastes at least when i stuff it into 1 1 4 inch.
Trouble is you don t always have the time to start a fire and cook up something.
Snack sticks are the perfect solution.
Stop at 152 f internal temperature for fresh snack stick style.
The first time i made a batch of smoked venison pepperoni my hunting buddies were so impressed that i decided to make the recipe a permanent part of my venison sausage making arsenal.
Continue until desired dryness or dehydrate further for slim jim like dryness.
Few things taste better or help keep you warm on the trail better than meat.
I simply have to thaw the appropriate number of packages for the mix i am using blend in the seasoning and cure mix then use the weston sausage stuffer or jerky gun to stuff the meat into 21mm casings.
