Venison Pepperoni?

[PolarBear]

Howdy. I am going to give making my own venison pepperoni a try.  I want to make regular pepperoni/snack sticks and teriyaki.  I am flying blind and was wondering if you good folks would have any recommendations on spice kits, what is good and what to avoid. I also plan to smoke them in the Traeger.  Any help would be greatly appreciated

Thank you

[Crunchy]

I found one i could put together at home to avoid the nasty chemicals in the store bought packs. Try to keep good clean meat clean of the bad stuff.

[Stein]

I’ve used the Cabelas kits and they turned out great.


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[wamuledeer]

Waltons Inc is a great place to get spice kits. Teriyaki one is awesome and so is the standard Willies snack stick. Sometimes I mix both together and everyone loves it. Great prices on casings, etc. too.

[wamuledeer]

And smoke at 170 or less to keep fat from rendering.

[PolarBear]

Thanks folks.  Going to give it a try this weekend.

[Axle]

Try this one. It's quick and easy and tastes awesome. I've been making this for over 35 years now.

Pepperoni Recipe

2 pounds ground beef or wild game meat w/fat added
3 teaspoon salt
1 ½ teaspoon ground black pepper
1 teaspoon mustard seeds
1 ½ teaspoon fennel seeds, slightly crushed
1 ½ teaspoon crushed red pepper flakes
½ teaspoon anise seeds
½ teaspoon garlic powder
1 cup water

Combine all ingredients in a large bowl and mix into meat thoroughly. Refrigerate overnight or up to 2 days.
Form into 3 logs about 1 foot long and about 1 1/3 inches in diameter. Bake in the oven on a broiling pan for about 1 hour at 300 degrees. Half way through the baking cycle, roll the pepperoni logs over half way to bake evenly.
Eat within 7 days. Needs refridgerated. Awesome on homemade pizza.

[PolarBear]

Going to have to try that!

[Fl0und3rz]

Try this one. It's quick and easy and tastes awesome. I've been making this for over 35 years now.

Pepperoni Recipe

2 pounds ground beef or wild game meat w/fat added
3 teaspoon salt
1 ½ teaspoon ground black pepper
1 teaspoon mustard seeds
1 ½ teaspoon fennel seeds, slightly crushed
1 ½ teaspoon crushed red pepper flakes
½ teaspoon anise seeds
½ teaspoon garlic powder
1 cup water

Combine all ingredients in a large bowl and mix into meat thoroughly. Refrigerate overnight or up to 2 days.
Form into 3 logs about 1 foot long and about 1 1/3 inches in diameter. Bake in the oven on a broiling pan for about 1 hour at 300 degrees. Half way through the baking cycle, roll the pepperoni logs over half way to bake evenly.
Eat within 7 days. Needs refridgerated. Awesome on homemade pizza.

Stolen.  Thanks.  I can't wait to try it.

[quadrafire]

This is local here in Spokane and I have used them before.

https://www.spokanespice.com/

I haven't done their pepperoni but have used several other of their spice kits. Really good stuff. The Pepper snack stick is my favorite. They sell casings as well

[trophyelk6x6]

look up Walton's, and go to meatgistics.  great videos,  couple tips.....use quick cure if you want to stuff and smoke the same day.  Use a binder, carrot fiber is awesome!  Grind large plate then small plate.  I bought 17mm cases and love the skinny sticks compared to the larger MM's.  Build from 100 degrees up every hour or so until reaching 156 or 160 degrees.  You can leave them in the smoker for a while or give them a cold ice water bath afterward. 

[quadrafire]

This is local here in Spokane and I have used them before.

https://www.spokanespice.com/

I haven't done their pepperoni but have used several other of their spice kits. Really good stuff. The Pepper snack stick is my favorite. They sell casings as well

this weekend i did  a 10 lb batch of their pepperoni venison/elk/pork. Very good

[HntnFsh]

Try this one. It's quick and easy and tastes awesome. I've been making this for over 35 years now.

Pepperoni Recipe

2 pounds ground beef or wild game meat w/fat added
3 teaspoon salt
1 ½ teaspoon ground black pepper
1 teaspoon mustard seeds
1 ½ teaspoon fennel seeds, slightly crushed
1 ½ teaspoon crushed red pepper flakes
½ teaspoon anise seeds
½ teaspoon garlic powder
1 cup water

Combine all ingredients in a large bowl and mix into meat thoroughly. Refrigerate overnight or up to 2 days.
Form into 3 logs about 1 foot long and about 1 1/3 inches in diameter. Bake in the oven on a broiling pan for about 1 hour at 300 degrees. Half way through the baking cycle, roll the pepperoni logs over half way to bake evenly.
Eat within 7 days. Needs refridgerated. Awesome on homemade pizza.

All mixed up and in the fridge! Have you ever tried putting it in the smoker for a little while before going in the oven?

[Axle]

All mixed up and in the fridge! Have you ever tried putting it in the smoker for a little while before going in the oven?

Well, yes - but never actually acted on it.
If you do, please invite me over so we can enjoy God's blessings together.
I need to make another smoker. I let the last one go to rust.
The older I get - the more I want to get back to nature.
And remember to freeze what you can't eat within a week.
I like the slaughterhouse pepperoni sticks too but this recipe is so quick and easy and tasty!
And I like making pizza with it too. You just need to cover the pepperoni with cheese when you cook the pizza because it's a dry version of pepperoni.

[HntnFsh]

Wow! Just took it out of the oven and let it cool a little bit. Excellent! The wife loves it too!

Cant wait to share with friends. Thank you for sharing the recipe with us. It is definitely one of Gods blessings to enjoy what he provides for us! If your ever in the Toledo area let me know!

[cw]

I can't wait to try this recipe.  How much fat do you add to the 2 pounds of venison?  Any certain kind of fat that you use?  Thanks for the recipe and help.

[HntnFsh]

 I had 15% pork suet in mine. Turned out great. 1 thing that caught me off guard is how much the flavor changed by the next morning. Still great flavor but hardly any of the red pepper zing that it had the night before. I'm going to try to figure out how to overcome that!

[cw]

Thanks Hntnfsh!  Gonna give it a try this weekend

[Twispriver]

I was doing some summer sausage yesterday so I mixed up a two pound batch of Axle's recipe and stuffed it in a casing let it sit overnight and cooked it today with the rest of the batch - it turned out good but I would compare it more with spicy Italian sausage than pepperoni - I think the next time I try it I'll stuff it in hog casings and put some smoke to it

[Axle]

I can't wait to try this recipe.  How much fat do you add to the 2 pounds of venison?  Any certain kind of fat that you use?  Thanks for the recipe and help.

I add about 15% beef fat to my venison. That's only for the meat I use for this pepperoni and for the meat I make burgers on the grille.
Other than that - I don't add fat for the meat destined for spaghetti and tacos.
I've never put it in casings either but it sounds like it would work fine.
And if you don't have wild game, store-bought burger works very well.

[Twispriver]

I served it up yesterday at our apple cup party and it was a huge hit - thanks for sharing

[jagermiester]

Great Sausage Recipes
By: Rytek Kutas

Awesome book for making your own sausage. Full of great recipes.

AKA: The sausage Bible