Venison Pepperoni

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Ingredients

  • 22 pounds lean venison
  • 3 pounds ground pork or beef (25 to 30 percent fat)
  • 15 ounces (426 grams) salt
  • 2 1/4 ounces (64 grams) cane sugar (dextrose)
  • 3 tsp cure (dissolved in 1 cup water)
  • 3/4 cup (75 grams) ground red pepper
  • 3/4 cup (64 grams) ground allspice
  • 1 Tbsp. (5 grams) garlic powder
  • 5 Tbsp. (28 grams) fennel seed

Instructions

Grind venison through a 1/2- to 3/4-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind through a 1/8-inch plate. Let stand in a 6-inch-deep tray at 38 degrees F for 72 hours. Stuff in hog casings. Heat in 170 degree F smokehouse to 165 degrees F. Reduce smokehouse temperature to 140 degrees F and dry for 48 hours. Refrigerate until needed.

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