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Community => Butchering, Cooking, Recipes => Topic started by: _TONY_ on December 08, 2014, 06:15:21 PM


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Title: Deer pepperoni sticks
Post by: _TONY_ on December 08, 2014, 06:15:21 PM
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   
Title: Re: Deer pepperoni sticks
Post by: kentrek on December 08, 2014, 06:39:22 PM
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
Title: Re: Deer pepperoni sticks
Post by: lokidog on December 08, 2014, 06:57:47 PM
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.
Title: Re: Deer pepperoni sticks
Post by: blindluck on December 08, 2014, 07:33:42 PM
80% game meat 20% pork Hi Mountain snackin stick seasoning smoke finnish in your oven. Awesome
Title: Re: Deer pepperoni sticks
Post by: j_h_nimrod on December 08, 2014, 07:45:59 PM
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.

 :yeah:

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
Title: Re: Deer pepperoni sticks
Post by: _TONY_ on December 08, 2014, 08:16:26 PM
Thanks for the replys, guys!

Would you recommend real casings, or alternative?
Title: Re: Deer pepperoni sticks
Post by: kentrek on December 08, 2014, 08:20:55 PM
If your product is good no one will notice the casing  :tup:

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

Title: Re: Deer pepperoni sticks
Post by: billythekidrock on December 08, 2014, 08:42:58 PM
I prefer sheep casings, but the collagen casings are uniform.
Title: Re: Deer pepperoni sticks
Post by: dscubame on December 08, 2014, 09:00:53 PM
https://www.spokanespice.com/ (https://www.spokanespice.com/)

Title: Re: Deer pepperoni sticks
Post by: j_h_nimrod on December 08, 2014, 09:07:21 PM
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.
Title: Re: Deer pepperoni sticks
Post by: _TONY_ on December 09, 2014, 05:31:43 AM
If your product is good no one will notice the casing  :tup:

Good point!

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