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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 12 |
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A simple recipe for making homemade pepperoni with ground meat. I use venison but any ground cut will work. I use my dehydrator, but it can also be done in the oven. Prep time includes resting time. Ingredients:
2lbs ground venison(or other meat) |
1t cure(ie tenderquick or other sausage/meat cures or msg can be subbed, as well) |
2t liquid smoke(i like hickory flavor) |
2t peppercorns |
1t mustard seeds |
1t fennel seeds |
1/4t red pepper flakes |
1/4-1/2t cayenne(sub paprika for a less spicy sausage) |
1/4t anise seeds |
1/4t cumin |
1/2t dried thyme |
1/2t dried oregano |
1t olive oil(omit if using ground beef) |
Directions:
1. In mortar and pestle or small coffee grinder, combine peppercorns, mustard seeds, fennel seeds, red pepper flakes, anise seeds, thyme and oregano and grind coarsely
2. In large bowl, add liquid smoke, olive oil, cumin, cure and seed blend to ground meat.
3. Mix thoroughly with hands or with dough hook on a stand mixer, until combined.
4. Let rest refrigerated at least 8 hours.
5. Form mixture into thin snakes' about 6 inches long(I use the stick attachment on a jerky gun for this,but they can be rolled by hand)
6. Dehydrate according to instructions, or at least at 160 degrees for about 12 hours.
7. Or, bake at 300 on wire rack over cookie sheet, for about 3 hours. Sausage should have dry, tough outside and a uniform, slightly moist inside.
8. This recipe can also be formed into logs if baking in the oven, but baking time will increase by a couple of hours.
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