Author Topic: Venison Pepperoni & Smoked Sausage  (Read 15760 times)

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Offline TentHunteR

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Venison Pepperoni & Smoked Sausage
« Reply #-1 on: January 18, 2018, 10:33:36 PM »
We've started putting the ground venison to good use.

I mixed up and smoked a 8 lb batch of venison country smoked sausage - seasoned with salt, pepper, red pepper & mustard seed, plus some Cure #1.
Note the grayish color: this is typical and caused by the cure #1 oxidizing the myoglobin in the meat.


On the MAK for a few hours of cold smoke using the smokin' Wedgie (back right corner - same basic function as an A-Maze-N tube smoker).


Then hot-smoked to 152°


Venison Smoked Sausage... Done!




I also mixed up a small 3 1/2 lb batch of homemade Venison Pepperoni with mozzarella cheese.  This was stuffed in 1 1/4" collagen casings and very lightly smoked in the Masterbuilt electric smoker to 150°





Both of these sausages turned out quite tasty.

Thanks for looking!



« Last Edit: January 18, 2018, 11:26:08 PM by TentHunteR »
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Offline HighOnSmoke

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Re: Venison Pepperoni & Smoked Sausage
« on: January 19, 2018, 07:55:27 AM »
Both look awesome Cliff!
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Offline smokeasaurus

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Re: Venison Pepperoni & Smoked Sausage
« Reply #1 on: January 19, 2018, 09:42:58 AM »
Nice!!
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Offline Pappymn

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Venison Pepperoni & Smoked Sausage
« Reply #2 on: January 19, 2018, 02:45:02 PM »
They both look fantastic. Great job


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Offline Roget

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Re: Venison Pepperoni & Smoked Sausage
« Reply #3 on: January 19, 2018, 02:57:12 PM »
Good lookin' sausage. :thumbup:
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Offline ACW3

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Re: Venison Pepperoni & Smoked Sausage
« Reply #4 on: January 19, 2018, 10:54:45 PM »
Lookin' really good, Cliff.  I can almost smell the smoke right now.

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