VENISON HONEY/GARLIC PEPPERONI and VENISON BURGERS

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whiskeypapa

Fire Starter
Original poster
Apr 5, 2011
35
10
Grand Forks, British Columbia
While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks 

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All ground and mixed and ready for the fridge for the night

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Next day they got stuffed in a #22 colagen casing using my 40# hydraulic stuffer

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Stuffed and waiting for the smoker to heat up

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Out of the smoker and hanging for an hour or so to  bloom

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Ready to be cut and vacuum packed

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A shot of the finished product

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While waiting for the smokies and pepperoni to cook, I made 10 pounds of venison burger patties for the summer BBQ season.

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Thanks for looking.
 
Every sausage you make looks fantastic...Also you have a high quality.. high end sausage making setup there!!!!Those are some serious meat processing tools....thanks for sharing the Q-Views!!
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Thats one hellofa stuffer. The sausage looks nice too.
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