Pepperoni Recipe

O

oaktree

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Anyone out there have a good pepperoni recipe for moose/deer meat? or for that matter, beef/pork?

I'd like to end up with a product every bit as good (read tasty) as purchasing pepperettes from the local grocery.

Many Thanks!
 
Pepperoni

7 Lbs. Pork
3 Lbs. Beef or Venison
3 Tbs. Tender Quick
3 Tbs. Sweet Paprika
2 Tbs. Cayenne pepper
2 Tbs. Red pepper flakes
1 Tbs. Anise seed
1 Tbs. Sugar
½ tsp. Ascorbic acid
½ tsp. Fennel seed
1 tsp. garlic powder
1 cup red wine.

Grind meats through a fine plate. Grind spices together and mix into meat. Stuff into hog casings. Hang to dry for 6-8 weeks @ 1-5 degrees C.

This is mild so if you like it hot add more pepper flakes.
 
If you want a pepperette style try these slim jims.

Slim Jims


8 Lbs. Pork shoulder
7 Lbs. Lean ground beef or venison
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..








SlimJims.jpg
 
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Thanks Big Guy!

I will certainly try both of these recipes.

The second one really intrigues me, particularly since I have a smoker. If I might impose further upon your knowledge, there are a few ingredients I've never heard of:

1. What is starter culture? Where do you find it?

2. What is Prague powder #2? Where do you find it?

3. I assume Mace is a spice?

Many Thanks!

Oaktree
 
Starter culture is a bacteria culture you add to your meat. It grows a good bacteria and produces lactic acid, which flavours the meat and lowers the Ph to keep bad bacteria out.
Prauge powder is a salt, sugar, nitrate/nitrite mix. It makes meat a nice red/pink colour and keeps botulism from forming. It comes in 2 formulas, powder #1 and powder #2 depending on the type of sausage you are making which you use.
Both are avalible from a butcher supply store such as "Stuffers.com"

Yes Mace is a spice.
 
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