Permitted use provided by: MissHomemade.com
- 5 lbs fresh ground venison
- 1 TBS Liquid Smoke**
- 5 tsp freshly ground black pepper
- 5 tsp mustard seed
- 4 tsp crushed fennel
- 1 TBS crushed red pepper
- 1 TBS homemade garlic powder
- 2 tsp paprika
- 2 tsp white sugar
- 5 tsp homemade Tender Quick
**If you will be smoking the venison pepperoni, do NOT use the Liquid Smoke.
Place the dry ingredients in a bowl and mix. Add the ground venison and combine. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours.
Mix the ingredients together and put in food grinder. Turn the grinder on and hold the casing. The casing will fill with air – then squeeze the air out of the casing and tie a knot on the end.
Push the meat mixture through as the casings fill - hold the casing as it coils. Pinch the end of the casing and twist it a few times and tie that end off.
No food grinder? No problem - just divide meat into portions and roll each into a log and wrap with waxed paper.
PREHEAT oven to 200 degrees and bake for 8 hours OR smoke the logs according to the smokers manufacturer directions.
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