deer pepperoni
- Thread starter redblood
- Start date
catman529
Well-Known Member
probably because you wouldn't want to know what regular pepperoni is made out of :crazy:TAFKAP said:
Trapper John
Well-Known Member
Taken from my Rytek Kutas book:
Dry-Cured Pepperoni (Pork/Beef) 10 pounds.
7 Tb. Salt
3 Tb. Powdered Dextrose
2 tsp. Instacure #2
1 Tb. Ground hot red pepper
1 tsp. allspice
5 tsp. ground anise seed
4 Tb. Corn syrup solids
5 lbs. lean pork butt
1 lbs. regular pork
4 lbs. boneless beef
Grind the meat through a 3/16" grinder plate. Mix all ingredients thoroughly. Chill the mix and stuff into casings 1-3/8 inch in diameter or smaller.
Hold pepperoni at 70 degrees for about 2 days. Hold in a 38-40 degree cooler (refrigerator) for 20 days.
Now, I've never made this recipe but I have made recipes from this book and all have been excellent. This is a "real" pepperoni recipe complete with dry curing agent. I don't know how it would turn out substituting 100% venison for the meat but I suppose it could work with the right amount of pork fat added. Or maybe just use venison instead of beef or pork.
Dry-Cured Pepperoni (Pork/Beef) 10 pounds.
7 Tb. Salt
3 Tb. Powdered Dextrose
2 tsp. Instacure #2
1 Tb. Ground hot red pepper
1 tsp. allspice
5 tsp. ground anise seed
4 Tb. Corn syrup solids
5 lbs. lean pork butt
1 lbs. regular pork
4 lbs. boneless beef
Grind the meat through a 3/16" grinder plate. Mix all ingredients thoroughly. Chill the mix and stuff into casings 1-3/8 inch in diameter or smaller.
Hold pepperoni at 70 degrees for about 2 days. Hold in a 38-40 degree cooler (refrigerator) for 20 days.
Now, I've never made this recipe but I have made recipes from this book and all have been excellent. This is a "real" pepperoni recipe complete with dry curing agent. I don't know how it would turn out substituting 100% venison for the meat but I suppose it could work with the right amount of pork fat added. Or maybe just use venison instead of beef or pork.
