Deer Pepperoni Sticks Recipe

Continue until desired dryness or dehydrate further for slim jim like dryness.

Deer pepperoni sticks recipe.

Learn how to make venison pepperoni snack sticks. 20lbs of ground meat we used 12 lbs deer 8 lbs pork 1 pkg original wild west pepperoni sausage seasoning we paid 7 99 at peavy mart pepperoni casings we purchased them from our local grocery store s butcher division hot water for mixing. Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container. Stuff into sheep casings or small stick size casings 17 19mm.

To cure the meat the recipe uses morton s brand tender quick curing mixture. Few things taste better or help keep you warm on the trail better than meat. Cooking the sticks can be accomplished in the oven on a smoker or in a temperature controlled dehydrator that can be set to at least 160 degrees. Add the cure dried milk spice combination to the ground meat and mix it thoroughly.

Cut the venison and pork into cubes then grind it through the medium plate of your sausage grinder. Smoke 1 1 2 2 hours at 150 160 f. Add the ground venison and combine. 500 grams 1 pound fatty pork 500 grams 1 pound lean ground beef or game meat 2 5 grams 2 ml 0 088 ounces 2 5 tsp prague powder 1 13 ml 2 1 2 tsp 16 6 grams kosher salt 5 ml 1 tsp 5 2 grams buttermilk powder 4 ml 3 4 tsp 2 4 grams pepper 4 ml 3 4 tsp 3 0 grams garlic.

Place the dry ingredients in a bowl and mix. Gather ingredients and materials. Pepperoni is a cooked product. Turn the grinder on and hold the casing.

Mix the ingredients together and put in food grinder. Grinding the meat and fat through the large plate on your grinder gives this recipe the traditional pepperoni texture. Jerky sticks are done similarly except that you can use a wetter mix eases extrusion and dehydrate in the process. If you will be smoking the venison pepperoni do not use the liquid smoke.

There are some things i used. The pepperoni are smoked at low temperatures over six hours until they reach 150 degrees internal temperature. Make pepperoni sticks at home step 1. Then bump temp up to 175 f till internal temperature measures 152 f.

Trouble is you don t always have the time to start a fire and cook up something. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours. Using a mortar and pestle like i did or a coffee grinder or other crushing tool crush the anise. Here s what you will need to have co located.

Meat based snack sticks are available at the store but they can be a bit pricey.