Venison Pepperoni Recipe


5 lbs. ground deer venison

5 tsp. tender quick salt

2 1/2 tsp. garlic salt

2 1/2 tsp. coarse black pepper

2 1/2 tsp. mustard seed

Liquid smoke

Mix all together and refrigerate. Mix once a day for 3 days(optional).

Add 1 tablespoon liquid smoke each time; on fourth day roll into sticks.

Bake at 140 degrees for 8 hours, turn every 2 hours and brush with liquid smoke.

Go to Making Venison Sausage


Back to Venison Sausage Recipes from Venison Pepperoni

Sign Up FREE!
and recieve our upcoming newsletters and other site info.

Email


First Name




Go to my Blog




Join Our Facebook Group
Follow Us on Twitter



FEATURED BOOKS

(click on book to order)


Deer Hunting in the Adirondacks Book

Deer Hunting
in the Adirondacks

By Dan Ladd


Mead Book RC

A Lifetime
of Big Woods
Hunting Memories

By Todd mead


Back Country Bucks

Back Country Bucks
By Todd mead