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Venison Summer Sausage & Pepperoni Sticks
Venison Summer Sausage & Pepperoni Sticks

Venison Summer Sausage & Pepperoni Sticks Venison Summer Sausage & Pepperoni Sticks

Fuel Used: Lump
Pit Temperature: cold smoke then hot smoke temps
Desired Internal Temperature: 150° F
Cooking Time: 6 - 8 hours

Directions

What do you do when you're given a cooler full of venison that includes 10 tubes (1 1/2 lb ea.) of very lean ground venison? Make Summer Sausage & Snack Sticks!

I mixed 10 1/2 lbs of venison 2 1/2 lbs of ground beef fat trimmings from the butcher to give me roughly an 80/20 mix.


The Summer Sausage cure mix: Pickling salt, Cure#1, Fresh cracked Pepper, Mustard Seed & Powder, Coriander, Garlic Powder, Brown Sugar & Powdered Buttermilk.


Thirteen pounds of summer sausage mixed up, covered tightly and put into the fridge for the 3 day curing process.



After a 4 1/2 day cure, 10 lbs of the sausage was stuffed into cotton casings and the other 3 lbs had additional spices mixed in to make pepperoni snack sticks:

Paprika, Cayenne Pepper, Red Pepper Flakes & ground Fennel Seed.


Cold smoked for 4 hours using Sugar maple pellets in foil pouches for smoke (I love the sweet smell & flavor this gave).


Raised pit temp and cooked to an internal temp of 150° brought inside to cool & bloom on some wire racks.


To get a little drier texture, some of the pepperoni sticks went into the dehydrator overnight and the rest went into a paper bag to dry in the fridge for a couple days (per NePas' suggestion). The dehydrator method let them bloom a little more so they got a little darker.


They were pretty tasty!

 

Thanks for looking! 

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