Venison Pepperoni


This is a classic, I have never tried homemade pepperoni before I received this recipe. Due to a dwindling supply of venison I used beef but I bet it is as good or better with venison. This recipe courtesy of Bea Mitts from Mulino, Oregon.





5 lb. Venison or Beef

1 lb. Pork Fat

3 Tablespoons Pickling Salt

Pepperoni Seasoning Mixture



3/4 cup Dry Powdered Milk (mix in enough water to make paste)

2 Tablespoons Sugar

1 Tablespoons Cracked Black Pepper

1 Tablespoons (fine ground) Black Pepper

3 Tablespoons Chili Powder

1 Teaspoon Powdered Thyme

1 Teaspoon (rounded) Crushed Oregano Leaf

1 Teaspoon Whole Anise Seeds

1 Teaspoon Ground Cumin


***Mix all seasonings together***

Grind venison or beef and pork fat together, add pickling salt, mix well. Add the Pepperoni Seasoning Mixture, kneading well.

Stuff Pepperoni Mixture into the casings & refrigerate overnight.

Hang in smoker for approximately 6 hours with at least two pans of chips.

It is vital that Pepperoni reach an internal 155 degrees. If it hasn't reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste.

Makes about 6lb. pepperoni sausage.


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