Homemade Venison Pepperoni (Print Version)
# Ingredients:
→ Meat
01 -
450 g ground venison
02 -
450 g ground beef or turkey
→ Seasoning Blend
03 -
15 ml smoked paprika
04 -
15 ml garlic powder
05 -
5 ml fennel seeds
06 -
5 ml crushed red pepper
07 -
5 ml ground black pepper
08 -
10 ml kosher salt
→ Sweetener
09 -
15 ml honey or maple syrup
→ Other
10 -
30 ml ice-cold water
# Instructions:
01 -
In a large mixing bowl, combine the ground venison and ground beef or turkey. Add the smoked paprika, garlic powder, fennel seeds, crushed red pepper, black pepper, and kosher salt. Incorporate the honey or maple syrup and ice-cold water. Mix thoroughly by hand until well blended and evenly seasoned.
02 -
Divide the seasoned mixture into equal portions and roll into tight logs approximately 2.5 cm in diameter. Wrap each log firmly in plastic wrap or parchment paper. Refrigerate for at least 8 hours to allow flavors to develop and the mixture to firm.
03 -
Preheat the oven to 95°C. Remove the logs from wrapping and place on a wire rack set above a baking sheet for proper air circulation. Bake for 2–3 hours, turning occasionally, until the internal temperature reaches 70°C as measured by a meat thermometer.
04 -
Remove the pepperoni logs from the oven and cool completely at room temperature. Once fully cooled, slice into thin rounds using a sharp knife. Store in an airtight container in the refrigerator for up to one week or freeze for longer storage.
# Notes:
01 -
Kneading the mixture thoroughly is essential for an even texture and proper seasoning distribution.
02 -
Ensure logs are wrapped tightly to maintain their shape during chilling and baking.