BRADLEY SMOKER | "Taste the Great Outdoors"

Welcome, Guest. Please login or register. Search

Forever Login News:

Login with username, password and session
length

Home Help Search Chat Login Register

BRADLEY SMOKER | "Taste the Great Outdoors" » Recipe Discussions » Meat » Smoked venison pepperoni sticks

3 Bookmarks

« previous next »
Pages: [1] 2 Go Down PRINT

Author Topic: Smoked venison pepperoni sticks (Read 44164 times)

viper125 Smoked venison pepperoni sticks

« on: November 06, 2011, 11:40:25 AM »
Member Extraordinaire

Posts: 2,864
My post is entirely my
opinion and thoughts.
Well got rid of more deer meat today. Made a small batch
5 lbs. just to test. Came out the best deer sticks me and
the wife have ever ate. Plenty of flavor, nice grease level
and some kick. Wife is eating up hope to have some to
freeze. She usually won't eat snack sticks much or at all.
So that's the biggest compliment I can get. Will make a
huge batch now.
First this is a picture of the Enterprise stuffer my
neighbor gave me. Really a lot quicker and easier then
the Kitchen Aid.Will post pics when I get the grinder and
scale here.

So mixed and stuffed. ready for the smoker. Oh the wax

paper. Took some extra and rolled between wax paper to
make some G.B. Jerky or at least try.

Coming out of smoker.

Lots of extra grease

I always wipe off any extra fat.

Ready to go in fridge to cool then vaccume pack.

Thats a big bowl and this is 5 lbs of meat. And really

great eating.

Now if you want to try here is what I did. I don't believe I

got this recipe here but if I did sorry for not mentioning
your name. I believe it come from another or I made it up
from other recipes. But either way here it is.

Smoked Venison Pepperoni

The first time I made a batch of smoked venison

pepperoni my hunting buddies were so impressed that I
decided to make the recipe a permanent part of my
venison sausage making arsenal.
Pepperoni comes in many varieties and sizes, but I find
that this smoked version seems to be at its best (for my
tastes, at least) when I stuff it into 1 1/4 inch collagen
casings.

Most of the red color in commercial pepperoni is produced

by paprika, so that is what I use to give mine a familiar
look.

The heat is generated by a combination of red and black

pepper.

Recipe

4 lbs very well trimmed venison ground

1 lb ground pork fat

1 lb ground pork .

3 tablespoons kosher salt

2 tablespoons paprika

2 tablespoons sugar

1 tablespoon fine ground black pepper

1 tablespoon cayenne pepper

1 teaspoon crushed anise seed

1 teaspoon ground cumin seed

1 teaspoon dried oregano

1 teaspoon dried thyme

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.
Add the cure/dried milk/spice combination to the ground
meat and mix it thoroughly, kneading it by hand until it is
very well distributed.
Stuff the sausage immediately into casings (either
collagen or natural sheep or pork), and refrigerate the
links for 12-24 hours to let the flavors combine well.
After the aging, prepare your deer sausage pepperoni for
the smoker, and smoke it until the internal temperature
reaches 152 degrees F.

« Last Edit: November 06, 2011, 02:24:40 PM by viper125 »

Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

Piker Re: Smoked venison pepperoni sticks

« Reply #1 on: November 06, 2011, 02:19:12 PM
Full Member
»

Posts: 349
Looks good. I see you use 1 lb. of pork fat and 1 LB. of
ground pork fat. What is the difference I am assuming
one is aready ground and one is not so one is like just
ground pork? thks Piker
Logged

viper125 Re: Smoked venison pepperoni sticks

« Reply #2 on: November 06, 2011, 02:29:22 PM
Member Extraordinaire
»

Quote from: Piker on November 06, 2011, 02:19:12 PM

Looks good. I see you use 1 lb. of pork fat and 1 LB. of ground pork fat. What is the difference I am assuming one
is aready ground and one is not so one is like just ground pork? thks Piker

Posts: 2,864
My post is entirely my
opinion and thoughts.
Sorry miss typed. Original called for 1 lb pork but
trimmings. I added the 1 lb pork butt and 1 lb pork fat.
Also it's all ground up with a medium plate. Originally It
was for beef so I made adjustments to the recipe. My
wife and friends all love it. Never seen 5 lbs of any meat
disappear that quick. That's OK stuck a few in a baggy
and hid it in the garage refrigerator. LOL Guess I'm
making a larger batch this week.
Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

viper125 Re: Smoked venison pepperoni sticks

« Reply #3 on: November 06, 2011, 02:46:41 PM
Member Extraordinaire
»

Posts: 2,864
My post is entirely my
opinion and thoughts.
By the way guys the reason I rolled some of that out was
I wanted to see the texture of the G.B. jerky I've been
hearing about. Really better then I thought it would be
and the wife can chew it too. Me I still Think it isn't Jerky
ground. Iprefer the muscle meat and chewy. But I had to
try. So now i'll probably make both.One for her and one
for me.
Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

Keymaster Re: Smoked venison pepperoni sticks

« Reply #4 on: November 06, 2011, 03:17:45 PM
Guest
»

Nice job Viper!!!! Those look good

Logged

ghost9mm Re: Smoked venison pepperoni sticks

« Reply #5 on: November 06, 2011, 03:58:16 PM
Member Extraordinaire
»

Looks good partner, you just need to share...

Logged
Posts: 3,701

Digital Bradley Smoker with Dual probe PID

The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

viper125 Re: Smoked venison pepperoni sticks

« Reply #6 on: November 06, 2011, 05:16:17 PM
Member Extraordinaire
»

Too late. Don't believe I had 5 lb sticks and 1 jerky and

all that is left is maybe 3 sticks I hid. Lol guess I don't
Posts: 2,864 make so little they next time. Add this to tried and like
My post is entirely my list.
opinion and thoughts.

Sent from my DROIDX using Tapatalk

Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

saucedo25 Re: Smoked venison pepperoni sticks

« Reply #7 on: October 16, 2013, 04:08:36 PM »
Newbie

Posts: 1 I have the same bradely smoker, how long did it take you
to smoke all that peperoni that you have pictured? At
what temp did you get your smoker too? Thank you,
those look awesome and I would really like to try out
your reciepe. Nice job bud.
Logged

Saber 4 Re: Smoked venison pepperoni sticks

« Reply #8 on: October 16, 2013, 05:58:35 PM »
Member Extraordinaire

Good looking sticks and I like the little stuffer it's got
class.
Logged
Posts: 3,349

viper125 Re: Smoked venison pepperoni sticks

« Reply #9 on: October 16, 2013, 07:25:29 PM »
Member Extraordinaire

Thanks guys. surprised I seen this thread restarted. yes

Posts: 2,864
My post is entirely my
opinion and thoughts.
that stuffer was great for small batches. mostly use my
kirby cannon when I can. lots easier.
I really onto remember how long. But as they say, its
some when its done. I step temps up starting at 120 one
hour then 140 one hour, then 160 an hour. then 170 till
done to if not already. if you cook to high they fat out.
then their great dog treats. I cook till 155 degrees inside.
I usually only apply 2-4 hours of smoke depending what
wood I use.
Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

AK_Smoker Re: Smoked venison pepperoni sticks

« Reply #10 on: October 17, 2013, 12:13:02 AM
Newbie
»

Great timing on this post. I have 10 lbs of ground moose

and pork in the fridge that I was trying to decide on what
Posts: 8
to make tomorrow. You made the decision easy. I will let
you know how it turns out.
« Last Edit: October 17, 2013, 02:39:36 AM by AK_Smoker »
Logged

AK_Smoker Re: Smoked venison pepperoni sticks

« Reply #11 on: October 19, 2013, 01:22:59 AM
Newbie
»

Last of the 1.5" pepperoni sticks are done at 12:01. Very

happy with the results.
Posts: 8

Logged

viper125 Re: Smoked venison pepperoni sticks

« Reply #12 on: October 19, 2013, 07:53:17 AM
Member Extraordinaire
»

Those look really great. I only had one problem if i

Posts: 2,864
My post is entirely my
opinion and thoughts.
remember right with them. Seemed like i couldn't keep
them around long. Wife even enjoyed them and she's
not a meat eater. Nice Job now you got me thinking
again. Got a some venison and pork i need to unthaw.
But every time i get ready my health causes problems.
But going to try again.
Logged

A few pics from smokes....

http://photobucket.com/smokinpics
Inside setup.

beefmann Re: Smoked venison pepperoni sticks

« Reply #13 on: October 19, 2013, 02:43:14 PM
Guest
»

great looking sticks

Logged

Tenpoint5 Re: Smoked venison pepperoni sticks

« Reply #14 on: October 19, 2013, 07:40:05 PM
Member Extraordinaire
»

Great looking batch of sticks

Logged
Posts: 11,847
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been,

and a spurt is a drip under pressure!

Pages: [1] 2 Go Up PRINT

« previous next »

BRADLEY SMOKER | "Taste the Great Outdoors" » Recipe Discussions » Meat » Smoked venison pepperoni sticks

Jump to: => Meat go

SMF 2.0.17 | SMF © 2019, Simple Machines

XHTML RSS WAP2

Page created in 0.14 seconds with 16 queries.