Wild Pepperoni! Pepperoni Stick Recipe made with Wild Game Meat. Recipe Included.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni reduces fat while maintaining flavor.

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and calories.

spices

🥗Healthier: herbs

💰Cheaper: seasoning blend

Herbs can provide fresh flavor at a lower cost.

casing

🥗Healthier: no casing

💰Cheaper: plastic wrap

Using plastic wrap can simplify the process.

Start with ground venison and pork mixed together, using a 70/30 pork to venison blend.

Prepare a 3.5 kg batch with 5.5 lbs of lean venison and 2.2 lbs of pork trim.

Grind the meat using a fine plate (3 mm or 1/8 inch).

Add the spices to the ground meat: 15 g salt, 4 g black pepper, 1 g garlic powder, 2 g cayenne pepper, 2 g sugar, 1 g onion powder, 0.5 g anise seeds, 0.5 g paprika, and 3 g cure c number one.

Measure out 10 g of cold water per kg of meat and add it to the mixture in two parts, mixing until absorbed.

Perform a stickiness test to check for protein extraction; the mixture should stick to your hand.

Load the mixture into a sausage stuffer with 22 mm collagen casings.

Stuff the casings, ensuring to remove air pockets and control the firmness by pinching the end of the horn.

Cut the stuffed sausages to length and hang them over smoke sticks for the smokehouse.

Dry the sausages in the smokehouse at 150°F, then smoke at 155-160°F with hickory for 1.5 hours.

Cook the sausages until they reach an internal temperature of 160°F, then cool them down.

Cooking Techniques

Equipment Needed

Spice Level: