Deer pepperoni sticks

[_TONY_]

Going to try my hand at making up some deer pepperoni this year, and I'm looking for some tips or recipes...

Planning on using the smoker.

Thanks for your help!

Tony   

[kentrek]

Try 50% quality deer meat
30% bacon
20% pork shoulder
1pounds of honey per ten pounds of meat
garlic till you can just start to smell it
then either pepper or teriyaki seasoning of your choice, do about 15-20% less seasoning to account for the honey bacon

[lokidog]

Here's one we tried last year that was good.

4 lb venison, trimmed
1 lb pork shoulder (originally called for pork fat or fatty pork trimmings)
3 T Kosher Salt
2 T Paprika
2 T Sugar
1 T Fine ground Black Pepper
1 T Cayenne pepper
1 t Crushed Anise Seed (we did not use this)
1 t Ground Cumin
1 t Oregano (dried)
1 t Thyme (dried)

1 c Non-fat Dried Milk Powder
1 t #1 cure (prague powder or instacure)

1/4 c Ice Water

1.  Cut meat, grind with medium plate.
2.  Make a paste of the milk powder and ice water, mix in with cure and other spices in a small bowl.
3.  Add cure mix to meat, mix thoroughly, kneeding it by hand until it is well distributed.
4.  Stuff the sausage immediately into casings (either collagen or natural), refrigerate links 12-24 hours to let flavors meld.
5.  After aging, smoke until internal temperature reaches 152 degrees F.

[blindluck]

80% game meat 20% pork Hi Mountain snackin stick seasoning smoke finnish in your oven. Awesome

[j_h_nimrod]

Here's one we tried last year that was good.

4 lb venison, trimmed
1 lb pork shoulder (originally called for pork fat or fatty pork trimmings)
3 T Kosher Salt
2 T Paprika
2 T Sugar
1 T Fine ground Black Pepper
1 T Cayenne pepper
1 t Crushed Anise Seed (we did not use this)
1 t Ground Cumin
1 t Oregano (dried)
1 t Thyme (dried)

1 c Non-fat Dried Milk Powder
1 t #1 cure (prague powder or instacure)

1/4 c Ice Water

1.  Cut meat, grind with medium plate.
2.  Make a paste of the milk powder and ice water, mix in with cure and other spices in a small bowl.
3.  Add cure mix to meat, mix thoroughly, kneeding it by hand until it is well distributed.
4.  Stuff the sausage immediately into casings (either collagen or natural), refrigerate links 12-24 hours to let flavors meld.
5.  After aging, smoke until internal temperature reaches 152 degrees F.

 

I just pulled one out of the smoker this morning very similar. But I also added:

1/2c powdered buttermilk for a little more tang
1/4 cold red wine
1tsp garlic powder
1tsp allspice

Next time I would leave out the allspice and add about a Tbsp of mustard seed

[_TONY_]

Thanks for the replys, guys!

Would you recommend real casings, or alternative?

[kentrek]

If your product is good no one will notice the casing 

I'm buying the fake stuff now after about 10 years of using guts

[billythekidrock]

I prefer sheep casings, but the collagen casings are uniform.

[dscubame]

https://www.spokanespice.com/

[j_h_nimrod]

I like real sheep casing for the texture but collagen is a lot easier to use. I have tried the salted animal casings that you rehydrate but have been unimpressed with them so far.

[_TONY_]

If your product is good no one will notice the casing 

Good point!

I think I'm just going to try and get both and see which casing I like best.