pepperoni recipe's

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. 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
3 Tbs. Ground Coriander
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 approx 80 F. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
 
Goose25 said:
anyone have any great pepperoni stick recipe's for deer and/or bear?
Click to expand...
Mmmm.. you need to talk to Elkhound and his wife! ;)

If your reading this Elkhound, HM hot peppers will be there soon, I got waylayed :rolleyes: ( they are worth the wait!) ;)
 
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