WEBOct 27, 2020 · Instructions. Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds. Mix with brown sugar, …
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WEBNov 3, 2016 · Smoked Venison Pepperoni Stick. When it comes to venison, I am an experimenter. I found a version of this recipe on the Internet, and now my family absolutely love my version. 4 lbs. trimmed venison. 1 lb. pork fat. 3 tbsp. salt. 2 tbsp. paprika. 2 tbsp. white sugar. 1 tbsp. black pepper. 1 tbsp. cayenne pepper. 1 tbsp. crushed anise seed. …
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WEBInstructions: In a large bowl, combine the ground venison, pork fat, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, paprika, cayenne pepper, and curing salt. Mix well to ensure all the ingredients are evenly distributed. Using a sausage stuffer, fill the mixture into snack stick casings.
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WEBTo dry your snacks & casings place them in your smoker at a temperature of 80 to 100 degrees Fahrenheit, do not add wood chips yet. Now let them dry for 90 minutes, next turn your smoker up to 225 degrees, add your …
WEBUsing a sausage stuffer, fill the casings with the meat and cheese mixture, making snack sticks of your desired length. Preheat your oven to 175°C (350°F). Place the snack sticks on a baking sheet lined with parchment paper, ensuring they are evenly spaced. Bake in the preheated oven for 25-30 minutes or until the snack sticks reach an
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WEBDec 17, 2021 · Prepare your grill or smoker to a lower heat—around 250 degrees—with hickory wood if possible. Combine all of the listed spices with the brown sugar and set aside. Mix your ground venison in a bowl with …
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WEBOnce they are rinsed well, soak the casings in a bowl of warm water for 30 minutes. After soaking, run warm water through the casings to rinse any salt from the inside of the casing. Slide the casing onto the tube of your …
WEBAdd 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 …
WEBFeb 27, 2019 · Cholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more cholesterol than lean ground venison. BUT … there’s still …
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WEBOct 30, 2023 · Keep your meat and grinder parts super cold (under 34f or 1c) during the grinding process. Mix your very chilled mincemeat (under 34f or 1c), seasonings and liquid till the mince becomes very tacky. At the …
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WEBJan 25, 2016 · After grinding your deer/pork, mix them together with your hands, adding in the package of spices and any hot water you may need to increase the mixability of the pepperoni. Once you are satisfied that the mixture is well combined, transfer the ground meat to your sausage press. Because pepperoni's are typically much smaller than …
WEBSep 2, 2021 · Grind meats twice. Add spices to meat, place in meat mixer or Grind a second time with spices. Always keeping meat and equipment ice cold. Cook and flavor test sample small patty in a skillet. Adjust flavor. Place in sausage stuffer with small tube and collagen casings. Smoke or slow cook at 200 degrees, Cook until 165 internal temperature.
WEBMar 3, 2023 · 25 Dinner Recipes to Lower Cholesterol & Support Healthy Aging. By. Alex Loh. Updated on March 3, 2023. Reviewed by Dietitian. Jessica Ball, M.S., RD. Enjoy a healthy dinner recipe that's high in fiber, a nutrient that can help remove excess cholesterol from your body. Plus, these recipes support healthy aging.
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WEBMay 19, 2022 · Mix beef, pork, bacon, salt, crushed red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic bowl. Cover and refrigerate for at …
WEBApr 1, 2008 · How To Make deer pepperoni snack sticks. Make deer pepperoni snack sticks. By Coue. 3/31/08 5:46 PM. Learn how to make venison pepperoni snack sticks. Pepperoni is a cooked product; jerky sticks are done similarly except that you can use a wetter mix (eases extrusion) and dehydrate in the process. Video Loading.
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