Homemade Spicy Hot Pepperoni Recipe Little House Big Alaska

Venison Pepperoni Recipe Will Spice up Your Holiday Snack Tray

Smoked Venison Pepperoni Stick. When it comes to venison, I am an experimenter. I found a version of this recipe on the Internet, and now my family absolutely love my version. 4 lbs. trimmed venison. 1 lb. pork fat. 3 tbsp. salt. 2 tbsp. paprika. 2 tbsp. white sugar. 1 tbsp. black pepper. 1 tbsp. cayenne pepper. 1 tbsp. crushed anise seed. 1 T.

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To dry your snacks & casings place them in your smoker at a temperature of 80 to 100 degrees Fahrenheit, do not add wood chips yet. Now let them dry for 90 minutes, next turn your smoker up to 225 degrees, add your wood chips and smoke and cook until the center of your sticks reach 160 degrees Fahrenheit. Your Pepper Sticks are now done and.

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Add pepperoni seasoning and mix. Dissolve cure in ¾ cup water. Add liquid smoke and red pepper flakes to water as well, if using. Add cure mixture to meat. Mix by hand, adding more water 1 teaspoon at a time, until the mixture is sticky enough to stick to inverted hand.

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Instructions. Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds. Mix with brown sugar, salt, granulated garlic, dry mustard and red pepper flakes. Sprinkle over ground venison and mix well. Divide into 3 portions on a sheet pan. Roll each portion into a 1 1/2 inch around log.

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Once the pepperoni hits 150 degrees, immediately place them into an ice bath to stop the cooking process. Once the cooking process is stopped, hang the pepperoni links until they reach room temperature. You now have a batch of venison pepperoni ready for tasting. (Don't forget to save some for later, though! No matter how good it tastes.)

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Prepare your grill or smoker to a lower heat—around 250 degrees—with hickory wood if possible. Combine all of the listed spices with the brown sugar and set aside. Mix your ground venison in a bowl with the cold water and then incorporate the spice mixture. Tie one end of the sausage casing and then thread it onto the sausage stuffer.

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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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1 cup non-fat dry milk powder. 1 teaspoon #1 cure (prague powder or Instacure) 1/4 cup ice water. Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder. Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.

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Once they are rinsed well, soak the casings in a bowl of warm water for 30 minutes. After soaking, run warm water through the casings to rinse any salt from the inside of the casing. Slide the casing onto the tube of your Weston sausage stuffer or use the stuffing tube on your grinder. Stuff the casings, being careful not to stuff too tightly.

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Add the ground venison and combine. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours. Mix the ingredients together and put in food grinder. Turn the grinder on and hold the casing. The casing will fill with air - then squeeze the air out of the casing and tie a knot on the end.

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After grinding your deer/pork, mix them together with your hands, adding in the package of spices and any hot water you may need to increase the mixability of the pepperoni. Once you are satisfied that the mixture is well combined, transfer the ground meat to your sausage press. Because pepperoni's are typically much smaller than sausage, we.

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1/4 cup ice water. Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder. Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container. Add the cure/dried milk/spice combination to the ground meat and mix it thoroughly, kneading it by hand until it.

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Add 1-2 tablespoons of olive oil in a large cast iron fry pan or baking dish. Season venison with all spices to taste. Layer the venison with the bacon, pepperoni, butter and onion. Cover with tin foil and bake @ 350 F for 45 mins to 1 hour. Optional: Add potatoes and carrots on one side of the pan for a complete meal.

Homemade Spicy Hot Pepperoni Recipe Little House Big Alaska

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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The venison pepperoni recipe is a must-try if you're looking for an all-natural smoked sausage made with ground venison. It's flavored with Italian spices and pepper, making it perfect for homemade pizza, charcuterie boards, or casseroles. To freeze the venison pepperoni, simply wrap each sausage in 2 layers of plastic wrap and foil or use.

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Dry logs at 150 degrees for 1 hour, then crank heat to 170 and add smoke (I used hickory and maple chunks). Smoke for 2 hours, then bump to 175-180 until internal reaches 152-155. Ice bath until IT drops below 120, then hang and let bloom for 2 hours, then refrigerate. Slice and serve, or freeze.