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Author Topic: venison peperoni  (Read 5562 times)

Offline kbyers

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venison peperoni
« on: February 26, 2008, 03:42:05 PM »
Hey guys, I was going to make some peperoni sticks out of some ground venison.. I have never done this before and was wondering if I should use pure venison or mix it with beef or pork.  The venison has not been ground yet.  Any info is greatly appreciated.  Thanks
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Offline EMPyre

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Re: venison peperoni
« Reply #1 on: February 26, 2008, 03:46:19 PM »
http://www.free-venison-recipes.com/index.html

I tried some of the summer sausage recipes here, came out good. Check the "other deer sausage" link for snack sticks.
Erich with an H

Offline kbyers

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Re: venison peperoni
« Reply #2 on: February 26, 2008, 09:34:12 PM »
thanks those look great.  I will be starting a batch next weekend
"I think I have a fish"
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Offline dogtuk

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Re: venison peperoni
« Reply #3 on: March 28, 2008, 05:03:19 AM »
kbyers

howed your pepperoni turn out i use venison only in my stix other sausage i mix venison with pork if you need help with making sausage or have any questions about it send me a pm

huey
happyness is a full smoker

Offline robodad

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Re: venison peperoni
« Reply #4 on: March 28, 2008, 06:28:52 AM »
I make quite a bit of pepperoni and I found that using pure venison yields a very dry stick, I think you would be better off adding a little fat to it to keep it from drying out as much.
good luck !!
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Offline singleshot12

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Re: venison peperoni
« Reply #5 on: March 28, 2008, 07:09:37 AM »
5 lbs.of pork butt for every 20 lbs. of venison is a good ratio. The pork really helps the texture and acts as a binder.
Making pep sticks is alot of work even with ver good equipment.
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Offline alecvg

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Re: venison peperoni
« Reply #6 on: April 05, 2008, 02:26:24 PM »
do it pure
I would rather be a conservative nut job, than a liberal with no nuts, and no job!

Offline mossback91

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Re: venison peperoni
« Reply #7 on: April 05, 2008, 09:47:10 PM »
I would say pork fat.

Offline billythekidrock

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Re: venison peperoni
« Reply #8 on: April 05, 2008, 09:56:28 PM »
5 lbs.of pork butt for every 20 lbs. of venison is a good ratio. The pork really helps the texture and acts as a binder.
Making pep sticks is alot of work even with ver good equipment.

+1




Offline mossback91

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Re: venison peperoni
« Reply #9 on: April 05, 2008, 10:59:25 PM »
make sure to keep everyting cool too so it doesnt dry out the meat while being grinded

Offline singleshot12

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Re: venison peperoni
« Reply #10 on: April 06, 2008, 07:15:33 AM »
do it pure
I've tried it pure,and it turned out very very dry and wouldn't hold together very well.
But all venison ground with a jerky shooter turned out great.
NATURE HAS A WAY

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SEARCHING FOR TRUTH, SEARCHING FOR PURITY, something that doesn't really exist anymore..

 


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