Pepperoni

Archeryrob · Oct 28, 2018

I had made this recipe six months ago. I think the guy that made it and I copied it from is a chef. I made this last spring and forgot to post it anywhere. It worked pretty good on venison/beef and probably would be a good cover recipe for those fish ducks like scooters and mergies. Original was his recipe and light was a test of mine for a semi milder one, but its still too warm for the women in my house.

Antarctica · Oct 28, 2018

Whetting my appetite again. I really need a real grinder. Been watching for prices to go down on a LEM #12 (missed when they went down to $330 this summer). Then I just need more deer. I actually have an old enterprise stuffer in excellent condition.

engineerbrian · Oct 28, 2018

I really need a smoker. This and the pastrami that you posted look great

HRDWRK · Oct 28, 2018

69 I'm in!

Archeryrob · Oct 29, 2018

I got one of the cheaper cabelas grinder from 10 years ago. It has a plastic gear on it to the grinder. It works pretty good, but I've been shopping for a replacement. LEM Big Bite is nice, but expensive and I have been shopping used sales and auctions but no luck yet. When I make sausage and the first course grind on 1" par frozen cubes makes me cringe sometimes. I am waiting on that little grinder to snap one day.

Mine would have been the pre-moldel to this one. That black push rod that stores tools in it, is all but useless, IMO. The top cap pops off on anything wet that you try and push when you pull up. I made a new push rod from wood and varnished it heavily.

gtodave · Oct 29, 2018

I still have a lot of venison from last year, so I was planning to make sausage out of anything I got this year. Might have to try this one.

As far as a grinder...I have the Kitchen Aid attachment for the mixer and it works fantasticly.

protegeV · Oct 29, 2018

Ricky approves :thumbsup:

engineerbrian · Oct 29, 2018

gtodave said:
I still have a lot of venison from last year, so I was planning to make sausage out of anything I got this year. Might have to try this one.

As far as a grinder...I have the Kitchen Aid attachment for the mixer and it works fantasticly.

Same here. People will say its underpowered and will burn out, but you just need to run the mixer at a slow speed rather than balls out.

I've ground a few hundred pounds of venison with mine :thumbsup:

rbird7282 · Oct 29, 2018

gtodave said:
I still have a lot of venison from last year, so I was planning to make sausage out of anything I got this year. Might have to try this one.

As far as a grinder...I have the Kitchen Aid attachment for the mixer and it works fantasticly.

I have that same attachment and I’ve never used it. Shame on me

Sent from my iPhone using Tapatalk

CrazySanMan · Oct 29, 2018

protegeV said:
Ricky approves

I was here to post that. :lol2:

Squaregrouper · Oct 29, 2018

Pepperoni should have used Cure #2 instead of Cure #1. #1 is used for things like bacon, ham and sausages which are meant to be fully cooked. #2 also contains sodium nitrate and is used in meats that aren't fully cooked- typically air dried meats

Make sure you keep it refrigerated, and use all of the product within a few weeks (treat it like bacon). This could become dangerous if the meat is treated as if Cure #2 was used.

.

Archeryrob · Oct 29, 2018

This is not a dry cured aged as I did it. I know some of people dry cure pepperoni but I smoked it. I have not bothered with any dry aging yet and have not made curing chamber yet, so I don't even bother with cure #2 yet.

Devonian · Nov 1, 2018

Do you have a tried recipe for snack sticks?
I have a freezer burned venison hindquarter I’m trying to figure out what to do with.

Archeryrob · Nov 1, 2018

The pepperoni can be done if you want spicy. I have tried this one I found on the internet and they have a milder pepper flavor. Not sure what flavors you would want. Greg's spicy snacks sticks as its posted on the web, but I don;t think its spicy. Maybe for my daughter.

Its good, but I wouldn't sell it.

I do 50% deer and 73% beer and cut it 50/50 to get a fat of 13.5% which is great for bologna and snack sticks. If you want straight venison get some pork fat and cut it to 15%. The ECA is to add twang like a dry aged bologna or pepperoni from the bacteria culture.

gtodave · Nov 1, 2018

Archeryrob said:
I do 50% deer and 73% beer and cut it 50/50 to get a fat of 13.5% which is great for bologna and snack sticks. If you want straight venison get some pork fat and cut it to 15%. The ECA is to add twang like a dry aged bologna or pepperoni from the bacteria culture.

Sounds delicious

Squaregrouper · Nov 1, 2018

gtodave said:
Sounds delicious

Antimony jokes in 3,2,1...

Archeryrob · Nov 2, 2018

I must have had too many.

Also feel free to substitute tenderquick for Pink salt #1 and salt. 1 Tbsp of tenderquick per pound is a bit salty for my wife.

MemoryOne85 · Nov 2, 2018

wow that looks good!

Devonian · Nov 3, 2018

Thanks. I’ll try them out.

Pepperoni

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