Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl.
1 Pound Ground Wild Game
1/2 Pound Ground Pork
2 TBSP Red Wine Vinegar
1 TBSP Brown Sugar
1 TSP Smoked Paprika
1 TSP Granulated Garlic
1 TSP Black Pepper
1/2 TSP Kosher or Sea Salt
1/3 - 1 TSP Cayenne Pepper
1/3 TSP Smokehouse Salt Cure
19 MM Pepperoni Casings
Remove all fat and silverskin from wild game and grind in a Smokehouse Grinder using the medium grind plate.
In a medium bowl, mix all ingredients until thoroughly combined. Cover and refrigerate 8 - 12 hours.
Secure sausage attachment to the Smokehouse Products Jerky Gun. Stuff the barrel of the gun with the pepperoni mixture.
Cut casings to desired length and slice onto the horn of the jerky gun.
Fill casings and twist ends or pinch together to keep meat mixture from coming out.
Smoke 6 - 12 hours or until pepperoni sticks reach an internal temperature of 160 degrees. Replace smoke chips 3 - 4 times during smoking process. If desired pepperoni sticks can be smoked 3 - 4 hours then finished in a 160 degree oven or food dehydrator. Keep pepperoni sticks refrigerated for up to one week. Vacuum seal and freeze for long term storage.
Recipe by Tiffany Haugen