archerychic
Six Point
Golf is for people who can't shoot a bow.... Wait... I play golf. Doh!
Posts: 723
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Post by archerychic on May 24, 2013 12:10:56 GMT -5
Recipe for smoked pepperoni
•4 lbs very well trimmed venison •1 lb pork fat or fatty pork trimmings •3 tablesthingys kosher salt •2 tablesthingys paprika •2 tablesthingys sugar •1 tablesthingy fine ground black pepper •1 tablesthingy cayenne pepper •1 teasthingy crushed anise seed •1 teasthingy ground cumin seed •1 teasthingy dried oregano •1 teasthingy dried thyme 1 cup non-fat dry milk powder •1 teasthingy #1 cure (prague powder or Instacure) •1/4 cup ice water 1.Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder.
2.Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.
3.Add the cure/dried milk/spice combination to the ground meat and mix it thoroughly, kneading it by hand until it is very well distributed.
4.Stuff the sausage immediately into casings (either collagen or natural sheep or pork), and refrigerate the links for 12-24 hours to let the flavors combine well.
5.After the aging, prepare your deer sausage pepperoni for the smoker, and smoke it until the internal temperature reaches 152 degrees F.
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