Pepperoni flavor?

[watchdog56]

A guy at work has his deer sausage sticks made at a local butcher shop and I think they are great. It has cheddar cheese added to it but it also has a slight taste of pepperoni( at least I think it is pepperoni). I tried making a batch this weekend with cheddar and doubled the amount of cheese normally used but it did not taste as good as is. Does any one have an idea how I could get that pepperoni taste? Like I said it is just a little flavor.

[NePaSmoKer]

Anise or fennel seed or powder of either.

[watchdog56]

Any idea of how much to a 5lb batch?

[NePaSmoKer]

Any idea of how much to a 5lb batch?

4 tsp anise seed
1/2 tsp fennel
2 Tbs dry red wine

Taste and adjust before adding more to your taste.

[watchdog56]

Nepas, this is what my recipe was. What would you do or change?

3lb of vension
1 lb ground pork butt
.18 oz black pepper
.18 oz garlic salt
.06 oz paprika
1 1/2 Tbsp canning salt
.26 oz sugar
2.50 oz water
.07 oz cure #1
1.20 oz nfdm
Did half batch with 1,50 ounces cheddar cheese.(.75 ounces per pound) The other half added .12 ounces of cayenne
pepper and .10 ounce red pepper.

[Pic-N-Stick]

With cure #1, isn't citric acid used to give pepperoni and salami the "zing" flavor without going the cure #2 and dry curing route?

[NePaSmoKer]

ECA will give you the noted sour zing taste.. In using cure 2 you will need a lactic acid fermentation agent.

[watchdog56]

Any recommendation on my  recipe?

[NePaSmoKer]

Any recommendation on my  recipe?

Im out right now. When i get back i will compair yoyrs to mine. Its prob pretty close.