Pepperoni

[mez]

I was wondering if there was a way to make pepperoni without dry cureing it?Id like to make some out of venison.I figured if there is a way someone here will know.

[Tenpoint5]

Let me look in my recipe vault

[GusRobin]

Here is one that I found somewhere on the forum a while back. I would assume that you could substitute venison for the ground beef. Based upon 5 lbs, adjust accordingly

Pepperoni      LBs   5      
   Pork           lb   3      
   Lean GB   Lb   2      
               
Dry   
            salt   tsp   3.5      
   cure #1   tsp   1      
   Paprika   TBS   2      
   cayenne   tsp   3      
   Garlic Granules   tsp   1      
   anise seed   tsp   0.5      
   allspice   tsp   0.5      
   Powder dry milk   cup   1      
   fermento   cup   0.5      
Liquid
   Karo Corn Syrup   TBS   4      
   Red wine   Cup   0.5      
   Cold Water   TBS   12      
Mix all the dry into the liquids. Mix well in a plastic bowl or measuring cup. Place liquid mix in fridge for 15-20 mins. Add chilled seasoned liquid to the ground meat and mix well for 3-5 min. Place the seasoned meat back in fridge for 30 mins while you get stuffer and casings ready.When ready stuff the casings your normal way into ropes or links. Take ropes or links and place on racks or cookie sheet and cover with paper towel and put back in fridge overnight....(DO NOT skip this step)
Next morning hang pepperoni in smoker at 140* for 1-2 hours (no smoke) until casings feel dry. If you have a PID You can start smoke after the dry period at 140 with the PID going thru to 170-175* Your target IT is going to be 160*
After you have reached your IT place pepperoni on cooling racks/sticks (do not water shower) and allow to bloom at room temp. Place pepperoni back in fridge uncovered overnight. Eat, slice or freeze your normal way.
               
               
               
               
               
               
               
               
               
               
               

[Tenpoint5]

Here is one of the ones that I found in the Vault

Pepperoni -Cooked
U.S. Ingredient Metric Percent
2½ lb. Pork Shoulder Butt 1130.0 g 38.9
2½ lbs Beef 1130.0 g 38.9
1 lb Pork Back Fat 450.0 g 15.5
5 tsp. Salt 35.0 g 1.2
½ cup Milk, Non-Fat 50.0 g 1.7
4 Tbs. Paprika, Hot 21.0 g 0.7
3 Tbs. Pepper, Cayenne 16.0 g 0.5
1¼ Tbs. Dextrose 12.0 g 0.4
1.0 Tbs. Mustard Seeds 10.0 g 0.3
4 tsp. Anise Seeds 10.0 g 0.3
1 tsp. Cure#1 7.0 g 0.2
2 tsp. Garlic Powder 6.0 g 0.2
½ tsp. Fennel seeds 1.0 g 0.03
2 Tbs. Red wine, dry 30.0 ml 1.0
38mm casings
6.4 lb � Totals � 2.9 Kg 100%
Note: Use metric weight & volume measurement for
better control of ingredients. The U.S. measurements
are an approximation of the metric measurements.
Method:
1. Grind meats through 3/16 " plate.
2. Mix salt and cure with meats until paste is
sticky.
3. Grind spice to fine powder.
4. Add spices and remaining ingredients to mixer
bowl; mix until well amalgamated.
5. Stuff into 38mm casings or 1½-inch fibrous
casings.
6. Cook at 185-190°F (without smoke) until
150 o F internally---about 3 hours.
7. Remove from smokehouse and allow to cool
8. When cool, dip pepperoni in boiling water for
20 seconds to shrink casings, remove and
allow to cool to room temperature.
9. Refrigerate several hours before use.
Len Poli – Sonoma, California
Copyright © (All rights reserved) - March 2000

[mez]

Thanks! I'll try them both soon probably one this weekend.Which Karo do you use light or dark or doesn't it matter?

[GusRobin]

Don't know if it matters. I use the clear.

[Tenpoint5]

You can substitute venison for the beef in my recipe