Venison Pepperoni

 

Number of Servings: 6 Pounds
Prep Time:  60 Minutes

Cook Time:  3 Hours

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INGREDIENTS:

3 pound ground venison – You can substitute with Goose.
3 pound ground pork
6 teaspoon tenderquick
4 teaspoon mustard seed
4 teaspoon garlic salt
4 teaspoon Pepper (rounded! )
3 teaspoon hickory smoked salt

DIRECTIONS:

Grind all your spices as fine as possible.
Mix everything very well in a glass bowl until meat becomes sticky. The sticky feeling is caused by the tenderquick.
Use jerky gun with smallest adaptor, use a medium sized colagen casing to stuff the meat mix in.
Smoke at about 160-180 ish until your preferred dryness is met.
I have done this with goose and venison and used a jerky-gun to lay out sticks, they were good even without a casing because the outer layer got a nice shine to it while smoking and felt like they were cased when they were done.
Give that a try, add more pepper to add a little zip

NOTES:

I’m sure you could substitute the tenderquick with Kosher salt but have not tried yet with this recipy.

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By |2018-12-02T01:56:39-05:00June 1st, 2010|Recipe|Comments Off on Venison Pepperoni