Wild In The Kitchen: Venison Pepperoni Sticks

Mike Bolton | November 3, 2016

Smoked Venison Pepperoni Stick

When it comes to venison, I am an experimenter. I found a version of this recipe on the Internet, and now my family absolutely love my version.

4 lbs. trimmed venison

1 lb. pork fat

3 tbsp. salt

2 tbsp. paprika

2 tbsp. white sugar

1 tbsp. black pepper

1 tbsp. cayenne pepper

1 tbsp. crushed anise seed

1 T. ground cumin seed

1 T. dried oregano

1 T. dried thyme

1 T. Instacure No. 1

1 cup non-fat dry milk powder

1/4 cup ice water

Cut the venison and pork into cubes, and then grind it through the medium plate of a 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 combination to the ground meat, and mix it thoroughly by hand. Stuff the sausage into pork casings, and refrigerate the links for 24 hours. Put the venison pepperoni in your smoker, and smoke it, making sure the internal temperature reaches 155 degrees. Keep refrigerated until use.

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