Recipe

Venison Pepperoni Recipe

Add Step-by-Step Photos	Keni / All my dishes 9 months ago A simple recipe for making homemade pepperoni with ground meat. I use venison but any ground cut will work. I use my dehydrator, but it can also be done in the oven. Prep time includes resting time. Prep:480m Cook:840m Servings:12	Keni
	spicy ground meat

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Ingredients

2lbs ground venison(or other meat)

1T cure(ie Tenderquick or other sausage/meat cures or MSG can be subbed, as well)

2t liquid smoke(I like Hickory flavor)

2t peppercorns

1t mustard seeds

1t fennel seeds

1/4t red pepper flakes

1/4-1/2t cayenne(sub paprika for a less spicy sausage)

1/4t anise seeds

1/4t cumin

1/2t dried thyme

1/2t dried oregano

1T olive oil(omit if using ground beef)

Directions

In mortar and pestle or small coffee grinder, combine peppercorns, mustard seeds, fennel seeds, red pepper flakes, anise seeds, thyme and oregano and grind coarsely

In large bowl, add liquid smoke, olive oil, cumin, cure and seed blend to ground meat.

Mix thoroughly with hands or with dough hook on a stand mixer, until combined.

Let rest refrigerated at least 8 hours.

Form mixture into thin "snakes' about 6 inches long(I use the stick attachment on a jerky gun for this,but they can be rolled by hand)

Dehydrate according to instructions, or at least at 160 degrees for about 12 hours.

Or, bake at 300 on wire rack over cookie sheet, for about 3 hours. Sausage should have dry, tough outside and a uniform, slightly moist inside.

This recipe can also be formed into logs if baking in the oven, but baking time will increase by a couple of hours.

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