Pepperoni Recipe

[blacktail]

Here ya go Elizabeth,........ as promised



This recipe can be altered in the amounts of spices to your individual taste and the amounts of game meat and pork.
I have used this over the years and have found it not too bad at all.


3 1/2 lbs. venison
1 1/2 lbs. ground pork
4 tbsp. salt
1 tbsp. sugar
3 tsp. black pepper
1 tbsp. cayenne
2 tbsp. paprika
1 1/2 tsp. crushed anise seed
6 cloves of garlic
1 cup red wine

mix all the ingredients well and refrigerate for at least 48 hours
stuff into hog casing and dry in a smoker or dehydrator or whatever process you wish.
If you want to add cure you can but if it is dried really well it will keep for a few days on its own.

I package up in amounts that will last me for a couple days in the field.

[unclebuck]

Your recipe looks like you have an excellent end product, however, you might be wise to put Prague Powder #1 into the mix at the rate of 1 tsp/5 lbs.  It will prevent the possibility of botulism in the finished product.  If the sausage is being smoked, it is in a warm anaerobic atmosphere in which botulism thrives!!!

[blacktail]

Your recipe looks like you have an excellent end procust, however, you would be very wise to put Prague Powder #1 into the mix at the rate of 1 tsp/5 lbs.  It will prevent the possibility of botulism in the finished product.  If the sausage is being smoked, it is in a warm anaerobic atmosphere in which botulism thrives!!!

Yes you could, but the combination of the salt and sugar and leaving it cure in the fridge for at least 48 hours will lessen the chance of that happening.

Nitrates are everywhere and in healthy individuals the are absorbed rapidly with no problems. Absorbed nitrates react with the hemoglobin in your blood to produce methemoglobin which in adults is rapidly converted to oxyhemoglobin and excreted by the kidneys.
In unhealthy people and some young children the conversion sometimes does not occur and can cause the hemoglobin in the blood to fail to transfer oxygen.
Are nitrates and nitrites safe?? The jury is still out on that.
Make up your own mind on the use of them and if you do the accepted rate of nitrate or nitrite addition is 6.1 grams per 100 pounds of meat ( around a teaspoon) but follow the directions for whatever you use 

there is your biology lesson......    

[deerman]

Last fall when I was cutting meat I wrapped up several packages of "grinding meat" as I usually do with sausage in mind.  Our son gave us a sausage making machine for an anniversary gift.  We have done some bratwurst smoked and unsmoked.  I see a big batch of pepperoni  in the future.  Thanks for the recipe.

[blacktail]

Last fall when I was cutting meat I wrapped up several packages of "grinding meat" as I usually do with sausage in mind.  Our son gave us a sausage making machine for an anniversary gift.  We have done some bratwurst smoked and unsmoked.  I see a big batch of pepperoni  in the future.  Thanks for the recipe.

No problem

If you have any questions about making stuff just ask and I can hopefully help