Venison Pepperoni Sticks Recipe

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.

Venison pepperoni sticks recipe.

This is my go to recipe for snack sticks. Pepperoni is a cooked product. Then bump temp up to 175 f till internal temperature measures 152 f. Learn how to make venison pepperoni snack sticks.

The end result was pepperoni that had a very hamburgery taste. This quick and easy method only takes a couple of days and most of that is passive resting in the refrigerator. Before using venison or other game meat i decided to test the process with two pounds of ground beef. Make easy and quick meals with canned venison in stews soups sandwiches or just heat and serve with rice potatoes or noodles and vegetable.

When i attempt this with venison i ll update this page. To cure the meat the recipe uses morton s brand tender quick curing mixture. 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. Jerky sticks are done similarly except that you can use a wetter mix eases extrusion and dehydrate in the process.

By dave campbell thursday december 5 2019. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can. 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. The meat can be warmed and eaten as is or used in stews chili or hot dishes or in sandwiches.

Few things taste better or help keep you warm on the trail better than meat. 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. 5 pounds of burger or venison 85 15 venison can also be used just add 10 15 beef or pork fat to the venison. 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.

Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture. Continue until desired dryness or dehydrate further for slim jim like dryness. Meat based snack sticks are available at the store but they can be a bit pricey. 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. 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. 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. Stop at 152 f internal temperature for fresh snack stick style.

Good but if you are going for the traditional taste i recommend adding some pork.