Venison Sticks
March 6, 2024 This post may contain affiliate links. Jump to Recipe Pepperoni is always delicious, but especially so when you make your own. We're showing you how to make pepperoni at home, with or without special sausage-making equipment. Today, we're applying the same technique we used for kielbasa to making pepperoni.
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Place over indirect heat on a 250° grill or smoker. Close the lid and cook for 30 minutes using hickory wood for smoke flavor. Remove from grill and carefully unwrap from foil. Return pepperoni to the grill and continue to cook another 30 minutes or until desired smoke level is reached.
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Prepare a grill fire to about 250° with hickory for smoke flavor. Mix spices together with brown sugar. Add ground venison to a large bowl and combine with cold water. Mix spices into ground venison until throughly combined. Add mixture to a Meat Grinder & Sausage Stuffer .
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1 Cup Cold Water 3 Tablespoons Brown Sugar 1-1/4 Teaspoons Granulated Garlic 1 Tablespoon Onion Flakes 1 Tablespoon Kosher Salt 1-1/4 Teaspoons Black Pepper 1/2 Teaspoon Dry Mustard And of course about 2 pounds of your Ground Venison
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A Great Meat Grinder A Sturdy Baking Sheet Ingredients 7 pounds pork butt, fat included, cubed 3 pounds lean beef chuck, round or shank, cubed 5 tablespoons salt 1 tablespoon sugar 2 tablespoons cayenne pepper 3 tablespoons sweet paprika
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In a large bowl, combine ground venison with cold water. Add your desired spices to the ground venison mixture and mix until thoroughly combined. Tie one end of the snack stick casing and thread it onto a sausage stuffer. Carefully run the venison mixture into the snack stick casings, making sure not to overstuff them.
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14 22 Nov 18, 2016 #1 I researched a few recipes for venison pepperoni before trying my hand, and after finding a few that sounded good, I did some mixing and matching of ingredients and some tweaking to my own tastes.
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The Cowboy Pizza, from Papa Murphy's, is my all time favorite take-n-bake bought pizza topped with sausage, mushrooms, black olives, Italian spices and cheese. So this Friday evening I decided to make my own Wild Game Elk Cowboy Pizza with a home grown and homemade tomato sauce featuring a little topping of elk instead of
venison pepperoni recipe
Once you have all the meat and fat ground up, please place it in the freezer for about 20 minutes. Simply Scratch. While you wait for the venison and pork to get cold, mix the red wine, dry milk powder, curing salt, and the spices of your choice. The goal is to make a paste to add to the meat during the mixing process.
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Pepperoni sausage is an Italian-American semi-dry fermented sausage typically made of pork and beef. Pepperoni sausage made of beef or pork alone is also common. Peperoni is seasoned with paprika and aromatic herbs, has a soft texture, is slightly smoky, and bright red in color. It is a popular pizza topping in American pizzerias.
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Directions: Remove all fat and silverskin from wild game and grind in a Smokehouse Grinder using the medium grind plate. In a medium bowl, mix all ingredients until thoroughly combined. Cover and refrigerate 8 - 12 hours. Secure sausage attachment to the Smokehouse Products Jerky Gun. Stuff the barrel of the gun with the pepperoni mixture.
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#1 · Nov 24, 2013 I'm in the process of making a batch of elk pepperoni snack sticks and I've been taking pictures of the entire process to share. Start with one of these, or whatever else you like. I added some boneless pork butt.
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Instructions. Grind venison through a 1/2- to 3/4-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind through a 1/8-inch plate. Let stand in a 6-inch-deep tray at 38 degrees F for 72 hours. Stuff in hog casings.
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PREHEAT oven to 200 degrees and bake for 8 hours. OR Smoke the logs according to the smokers manufacturer directions. Now all you need to make the perfect pizza is homemade pizza sauce and the best pizza crust recipe . This venison pepperoni is wonderful sliced up in pizza cavatini too. I'm definitely a cheese lover, so mine is dripping with it.
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Granulated garlic Dry mustard Red pepper flakes Coarse ground pepper (for coating) Peppercorns and fennel seeds (finely ground) To make the venison pepperoni, mix together the ground venison with brown sugar, salt, granulated garlic, dry mustard, and red pepper flakes.
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Cooking Instructions Run the venison and pork belly through the large plate of your Magic Chef meat grinder. Mix and refrigerate. The pork belly will grind more easily if it's partially frozen. Use the course plate on your grinder for optimum texture.
