Pepperoni Sticks With Game Meat

[treillw]

Anybody every make pepperoni sticks with elk (or similar)? How did it turn out?

Recipe?

Thanks!

 

[Glendon Mullins]

made it with whitetail deer, it's very good!

 

[Laelkhunter]

I would like the recipe too

 

[treillw]

made it with whitetail deer, it's very good!

What recipe did you follow?

 

[Yukon_Jack]

I've done antelope and mule deer. Mixed it with beef to make it go farther. Pick a seasoning from Walton's Inc and let it rip.

 

[SpookySpectre308]

+1 on the recipe. Need more to do at home these days.

 

[Glendon Mullins]

What recipe did you follow?

honestly i think i just bought a seasoning packet from cabela's or hi-mountain or LEM, i cant remember which one exactly, it was pretty much pour in, mix, cook, etc. nothing fancy

 

[Glendon Mullins]

I'm 99% sure it was this that I used fellas

Backwoods® Pepperoni Cured Sausage Seasoning | LEM Products

Make delicious Pepperoni right in your own kitchen! Backwoods® Pepperoni Cured Sausage Seasoning gives you the perfect ratio of seasonings for that classic pizza topping taste. If you have never made pepperoni, we urge you to try, and of course, it's great on pizza.

www.lemproducts.com

 

[Poser]

Works great. You do need to get some pork fatback, though.

 

[Wrench]

This book will get you rolling with stuff you probably have in your kitchen now.

Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie: Eldon Russell Cutlip: 9780964492226: Amazon.com: Books

Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie [Eldon Russell Cutlip] on Amazon.com. *FREE* shipping on qualifying offers. Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie

www.amazon.com

 

[Sccritterkiller]

I have made it with duck, deer, and of course hogs. I like the High Mountian pack the best. You can even get one that comes with the casings.

 

[treillw]

I'm not a fan of the premade mixes. Too many things I cant pronounce on the package and the chemicals give me migraines. One of the best parts of making your own stuff is that you know exactly what is in it.

 

[Cubby]

Treillw, so what's your recipe?

 

[treillw]

I don't have one... yet. I'm referring to other recipes I have.

 

[Desk Jockey]

I did it twice with deer. One was a drying recipe. It took 6 weeks.

This one didn’t nee pd drying.

Home-made Beef Pepperoni Recipe

I have made this so many times that I have it memorized! It is a really good pepperoni recipe and tastes wonderful! This recipe makes 2 lbs. pepperoni.

www.grouprecipes.com

If I am being honest, I dont plan on doing it again any time soon. I really couldn’t have told you it was deer by the time I was done. Seemed like a waste of game meat to me. I have done other sausage and jerky recipes with store bought beef and pork since.

 

[Azone]

The guys that wrote this book know what they're talking about. I have not tried their pepperoni recipe yet but it's on the list of things to do.

 

[notradame]

Thanks for spilling the secrets.

 

[timekiller13]

I have done a lot with whitetailed deer. I just use the backwoods seasoning kits. I mix and 80/20 ratio of ground venison to pork fat back. Not a fan of the original flavor. I really like the pepperoni and the cracked pepper. I use only half of the salt cure provided. Using the whole packet made it way too salty. Once I mix everything, I stuff in hog casings, then smoke it for about 2 hours at 190-200 in my smoker. I use hickory chips. Lots of chips for heavy smoke flavor, because thats what I like.

 

[cbat]

We just buy the High Country kits and have had great results.

 

[Napperm4]

I’ve done a few thousand pounds of pepperoni sticks over the years. Pretty much any kind of game meat works great.

For “Meat” I use a 50/50 mix of game meat (elk, moose, deer etc) to a 70/30 pork (I buy shoulder chunks in bulk from a packing plant). I double grind for pepperoni sticks.

Mix for 8 minutes refers to time in my Hobart mixer. The key is to make sure it is very very well blended without becoming paste.

Once stuffed hang for 24 hours to bloom then smoke over oak at low temp until internal is 165°F. Hang again to cool and shrivel.