Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: kbyers on February 26, 2008, 03:42:05 PM

Title: venison peperoni
Post by: kbyers 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
Title: Re: venison peperoni
Post by: EMPyre on February 26, 2008, 03:46:19 PM: http://www.free-venison-recipes.com/index.html (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.
Title: Re: venison peperoni
Post by: kbyers on February 26, 2008, 09:34:12 PM: thanks those look great. I will be starting a batch next weekend
Title: Re: venison peperoni
Post by: dogtuk 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
Title: Re: venison peperoni
Post by: robodad 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 !!
Title: Re: venison peperoni
Post by: singleshot12 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.
Title: Re: venison peperoni
Post by: alecvg on April 05, 2008, 02:26:24 PM: do it pure
Title: Re: venison peperoni
Post by: mossback91 on April 05, 2008, 09:47:10 PM: I would say pork fat.
Title: Re: venison peperoni
Post by: billythekidrock on April 05, 2008, 09:56:28 PM: Quote from: singleshot12 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.

+1
Title: Re: venison peperoni
Post by: mossback91 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
Title: Re: venison peperoni
Post by: singleshot12 on April 06, 2008, 07:15:33 AM: Quote from: alecvg on April 05, 2008, 02:26:24 PM
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.