Homemade Venison Pepperoni (Print Version)
# Ingredients:
→ Meat
01 -
450 g ground beef or turkey
02 -
450 g ground venison
→ Seasoning Blend
03 -
10 ml kosher salt
04 -
5 ml ground black pepper
05 -
5 ml crushed red pepper
06 -
5 ml fennel seeds
07 -
15 ml garlic powder
08 -
15 ml smoked paprika
→ Sweetener
09 -
15 ml honey or maple syrup
→ Other
10 -
30 ml super cold water
# Instructions:
01 -
Let the pepperoni chill down on the counter till it's not warm anymore. When it's totally cool, grab a sharp knife and cut it into thin slices. Keep them in a container that seals tight in your fridge for a week, or freeze them if you need them to last longer.
02 -
Set your oven to 95°C. Unwrap those meat logs and lay them out on a wire rack over a baking sheet so air can move around. Bake for around 2 to 3 hours, roll the logs now and then, and keep an eye with your meat thermometer. They're good to go when they hit 70°C inside.
03 -
Split your meat mix into a few chunks. Roll each one into a snug log, about as thick as a small bottle (2.5 cm across). Wrap them tight with plastic or parchment and stash them in the fridge for at least eight hours so the flavors get cozy and the logs get firm.
04 -
Toss the ground venison with your ground beef or turkey in a big bowl. Pile in your paprika, garlic powder, fennel seeds, black and red pepper, plus that salt. Pour in honey or maple syrup and the icy water. Use your hands and make sure everything gets mixed in really well and every bit gets seasoned.
# Notes:
01 -
Really work the mix with your hands so it's all the same and the flavors spread out right.
02 -
Make sure you wrap those logs real snug, so they don’t fall apart while they're chillin' or baking.