Wild Pepperoni! Pepperoni Stick Recipe made with Wild Game Meat. Recipe Included.
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- čas přidán 1. 10. 2022
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Wild Pepperoni is what is up for this episode.
A very popular request during hunting season! Its a great snack for all occasions because of its convenience and great taste.
Feel Free to Crank up or Dial back this Pepperoni Recipe as you see fit.
Here is our Wild Pepperoni Recipe:
Salt 15g/kg
Black Pepper 4g/kg
Garlic 1g/kg
Cayenne 2g/kg (x2=hot)(x3=HOT!)
Sugar 2g/kg
Onion Powder 1g/kg
Anise 0.5g/kg
Paprika 3g/kg
Cure 5% 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Ice 100g/kg
22mm Collagen for Sticks
75mm Fibrous for Pizza Pepperoni
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I - Jak na to + styl
You have the best sausage making videos on CZcams. Keep them coming!
Thank you Peter!
I have to tell you Thank you, Thank you Thank you!!! I followed your recipe to a T to make 10 lbs of venison/pork snack sticks. I was tired of buying packaged seasoning mixes just to be disappointed. I used 50% venison and 50% ground pork butt, both finished with a fine grinder plate, They were AWESOME!!! Many compliments from friends who tasted them. Thanks again, You are the best!
Great job Duncan Thank you can’t wait tell next Sunday
Tried making pepperoni sticks for the first time using this recipe and they are awesome. Learning a lot from your videos thanks!
Great show respect real meat guys that love making sausage
Fantastic recipe. Way better than the diy boxes. Thank you for all the information and tips. Great channel!
Great job love watching
I love your videos you are a wealth of info almost ad good as going to a meat school
Amazing videos
I need to make this sausage.
Hello Duncan and thanks for all these great videos!! I have a question about drying, do you bring the humidity up in your smoker during the cooking stage? I have an inexpensive home smoker that has no humidity control but was thinking about putting a water pan on the bottom during that stage. Thanks in advance!!
good vid dood!!!!
I love your video's they are great to learn from. I would like a little info on your thermal processing. When you kick your temp up on the meat sticks to like 170-175 degrees and are trying to get to 160 internal temp, how long does that usually take? 4, 6, 8 hours? When you do summer sausage and have a much bigger profile, how long is it in the smoker to reach 160? Just trying to figure things out as mine usually hit the 145 range and the water evaporation causes a rather long stall.
What is the brand of your bench top meat grinder? Great videos
@Duncan Henry - Slightly off topic question.... I hope you don't mind. Most of my salami is dry cured and not smoked. I love using pork back-fat added to lean meat. As it is I have access to some primo quality hog, but my guy only sells the back fat in full slabs. Sometimes this is more than I can use at once. Is there any issue with using vacuum sealed, frozen back fat in a salami that is to be dry cured in a chamber only? Will it reduce the quality of the end product? Or worse?
Always looking forward to your next video!
Duncan. I just tried sausage sticks for the first time 2 weeks ago they turned out great. Thanks to your guidence. They were all beef though. I have a question for you. When you calculate your spices and cure weight do you use Xg/Kg of Meat only, or do you use Xg/Kg of Meat and Water weight combined? Will it matter? I always just calculated on Meat weight only but I saw a Stuffers branded mix that said use the Meat and Water Weight combined, and that actually made sense to me because 10% is a fairly big addition in water.
Enjoyed your video. I want to try my own pretty soon. But I do have a question. Handsome jalapeno summer sausage made recently and it's fine. It's good but can you take jalapeno summer sausage and turn it into a pepperoni stick?
Great video Duncan!! I'm learning how to make wild game yummy's also. I’ve learn a lot from your Marianski March video's and because of you I purchased the book. I’m glad to say I’ve eaten all the meat preserves I’ve done from your video’s and Marianski book.. With this up coming game season is there any chance you can do a Fermentation February? I’d love to have some hanging wild game next year to enjoy. Cheers!
I bought the book as well. Nice reference.
Been making sausage at home for years glad i found your channel. Have you ever made cajun andouil? Nice to see Canadian content. Nova Scotia here.
Hey there! Thanks for watching from way out East. Nope I have not, it is quite popular though I may have too.
"no hair" 😂
For humidity in the cooking stage do I just add water to my pans in the smoker?
Hi Duncan, is it possible to do a Dutch rookwurst sausage?
Hi Duncan. I am new to sausage making and your videos have been an amazing learning tool for me. I'd like to try making these and summer sausage etc but I cannot dial my smoker temp down to the 150-160-170 degree marks. GOTTA have that smoke flavor without using liquid smoke so could I cold smoke the sausages for a couple hours then finish them off in the oven at 170 degrees or could I skip the cold smoke and just finish my sausages in my smoker which runs about 200 degrees ? Thanks for taking the time to make these videos.
Hey there. 200f is a bit warm. You might start rendering fat.
If you have a cold smoker, pop them in there like you said and finish them in your oven.
what type of knife sharpener would you recommend?
What model is your Pro Smoker?
What are you using for your meat block? Where to purchase?
im waiting for the next one ..i check everyday for another sausage .the pepperoni is on my list soon as i have time just want to get some more good ideas
Thanks Trapperbruce.
Sorry we are in the middle of our busiest season.
Some in December for sure.
@@duncanhenry i totally understand but i am missing the NEW !! recipes .hope you gots more in mind for us
Video Idea....would you be able to show us how to make beef or chicken cushions?...thanks in advance
What is your opinion of sheep casings for snack sticks versus collagen casings? I've never used collagen casing so far. Is it worth the convenience? Are there any trade-offs in texture or taste?
Do you think store bough pepperoni sticks are OK? Almost all store bought sticks are collagen casings just like the ones Duncan used but often they use 17mm casings. Sheep ones will not have that deep mahogany color but they work well too. Good sheep casing are tiny bit softer in texture IMHO. The collagen casings are very unforgiving of being over stuffed and they do not take being wet well like a natural sheep casing does. I keep my collagen batches drier throughout the process.
What is a binding agent?
How long is your first step of smoke?
Hi Duncan how are you? Have you stopped making videos? If you have that's such a shame. I have been enjoying them immensely.
Hello Kevin, I'm doing well I hope you are too!
No, I intend to make more. Fall is a very busy time in the shop though.
Maybe when things slow down a bit.
@@duncanhenry That's a relief. I look forward to that. Have a great day.
which way do you put the collagen casing on the stuffer horn?so it pulls the casing from the inside while filling or do you have it filling the caseing pulling new casing from the outside of the roll ? or does it even matter?
i guess not important
As we don't have easy access to venison, I am going to try with goat
Is there a nitrate free option instead of cure 1 as my customers don't want nitrates
let me ghost write your book. We shall call it: Duncan Henry: The Man Of A Million Meats. I know it's a touchy topic for you, but we should base the first book on your battle with Lord Broccoli, and the treachery of your once side kick turned super villainess, Lady Pancetta.
Another great, easy to follow recipe. Question: at the 4:01 mark you mention water at 10g per kilo and state that is 10% of the meat block. That is only 1% though, so did you really mean 10g per kg or should it be 10%, in which case it's 100g water per kg. Judging by the amount of water you added I suspect it's 10% (100g), is that correct? Thank you.
I love you’re sausage recipes, can’t wait for winter so I can try out some of them
I wish there was a way to give us d a’s down south the recipes in lbs and oz
Thanks
There is. It’s called conversion. But like you said, you are a DA
Is 5% Cure in the recipe a typo?
hi Dunkin
how do i get a stronger pepperoni flavor to the recipe?
tried you’re italian fresh sausage- it is very good, no more 4-5 dollar packets
hope you can help me with the pepperoni flavor
thanks
Hey Jerry thanks.
If you want more flavor just add extra of each seasoning in the recipe.
Every recipe I'll remove the binder with wild meat.
Why did you include water into the sausage?
How much cheese would you add to these?
130g per kg
@@duncanhenry thank you!
Try oz. Or pound some people use the old way to cook
You said 10 grams per kg for water, but you also said 10%... I assume you mean 100g/kg then right?
Hi Duncan. Question for you , I have a 6 tier Bradley smoker, I’m using hog casing, but after I achieve my internal temperature and cool the rings down , my casings are chewier than I like . How can that be corrected ? Thanks Brian
You hit my attention dang and your so handsome let’s do this!! ❤
you wanna make money ? teach me the way it's done and which things to buy as we hunt major game here