This is not necessarily required if you are starting with ground beef. Step 2: Crush Seeds. Pepperoni. My question is how much of this cure do I put in the 5lbs to hang it and let it dry for pepperonni? In a mortar and pestle or spice grinder, grind the red pepper flakes, mustard seed, fennel and anise into a powder. Grilled Backstrap Satay with Peanut Dipping Sauce, Grilled Wild Turkey Breast Stuffed with Cornbread Sausage Dressing. Poke any air pockets with a sausage pricker or the point of a sharp knife to release any air pockets. In a mortar and pestle or spice grinder, grind the red pepper flakes, mustard seed, fennel and anise into a powder. Having said that I agree with importance of proper sanitation, especially when handling any raw meat products. For many years I shunned "nitrate/nitrite" addatives. Since I had to make elk jerky for the grandkids, I figured why not have a go at some pepperoni sticks for them. on Introduction. This batch took a total of six hours of smoking time to reach temperature. Close up the very end of the casing by tying a knot or using some twine. You can use whole meat if you prefer. Lubricate the stuffing horn with olive oil, and slide as much of the casing up on it as you can. Using your meat grinder, grind the meat. on Step 8, wife would kill me if I did this with out a drip pan...and oh yah, you will fill the house with smokie goodness too, 10 years ago Add the spice and cure mixture to the ground meat. We eat this pepperoni on pizza, diced into pasta, in cheesy scrambled eggs, or with crackers and cheese for a snack in the deer stand or turkey blind. Mine was frozen, so I reground it to enable it to mix easily with the seasoning. What is that interesting looking wide bladed knife/cleaver in the fourth picture? I got some curing salt which has sodium nitrate, sodium bicarbonate and glycerine in it. Recipe by Leta8076. Nothing right off hand, of course as you know this is "raw cured ham" that is a specialty from Spain and made from a specific breed of pig. Homemade pepperoni. Tie the ends of the tubes and twist into links. Support the dowel by resting it on top of the upper shelf support. The goal is to raise the temperature in the center of the sausage to 160 degrees F. You will want to replace the burned up chips as soon as they quit smoking, since the dryer the sausages get, the less the smoke will penetrate the meat. This is definetely a two person job, especially if you are using the hand-cranked grinder. Use glass, ceramic, or plastic. November 28, 2020 | Timber 2 Table Wild Game Recipes, November 25, 2020 | Timber 2 Table Wild Game Recipes. Now I want kill some thing and put it in my pipe and SMOKE IT!! I used the Hi Country Pepperoni Snack Stick seasoning and mixed in the ECA just prior to stuffing 21mm casings (because the smaller stuffing tube is on back ordered until mid April). If you contaminate something with raw meat, then re-use it without washing, you are placing yourself at risk for botulism to infect the product. They have a few models, and all are outstanding. Refrigerate the links another 24 hours to allow the cure to work and the flavor to continue to build. Important safety point: Whether using a hand-cranked or electric meat grinder, KEEP YOUR FINGERS OUT!!! by Dave Campbell - Thursday, December 5, 2019. Allow to cool then refrigerate for 2 days. I chose olive oil. Add the ground venison and combine. I am making 20lbs of sausage but I want to convert 5lbs after it is its casing into pepperoni . Share it with us! Love the idea of making pepperoni from your venison but lack the curing chamber and the patience to wait six weeks or more for it to cure? Dry the sausages well and store in a zip style bag in the refrigerator for a week or two, or vacuum seal and freeze for up to a year. This is the first time I have ever attempted anything like this, so I'll point out all of my bad examples along with what to do. Use the tamper to push the meat inside. However, this will not provide the added preservation benefits smoking will. Prague #1 is salt with Nitrite; Prague #2 is salt with a smaller amount of Nitrite and a dose of Nitrate. After two hours, turn the temperature up to 180 degrees. Site by Gray Loon. Eat within one week or freeze for later consumption. The Luhr-Jensen models can be used for smoke flavoring and preservation. I don't know if human meat makes good sausage, but I prefer not to find out. on Step 6, one way of getting rid of air bubble is to use a needle and prick the casing. After Travis got his Elk last fall we decided to get a grinder and getting the attachment for the Kitchen Aid made the most sense. Try this recipe. Blend in the remaining spices, the salt, the Morton’s Tenderquick and the buttermilk powder. Love the idea of making pepperoni from your venison but lack the curing chamber and the patience to wait six weeks or more for it to cure?
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