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post #1 of 9
Thread Starter 

While making the cheese smokies, I took ten pounds of venison to make some Honey/Garlic Pepperoni sticks 


Smokies and Pepperoni 009.jpg


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


Smokies and Pepperoni 010.jpg


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


Smokies and Pepperoni 018.jpg


Stuffed and waiting for the smoker to heat up


Smokies and Pepperoni 019.jpg


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


Smokies and Pepperoni 021.jpg


Ready to be cut and vacuum packed


Smokies and Pepperoni 025.jpg


A shot of the finished product


Smokies and Pepperoni 026.jpg


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


Smokies and Pepperoni 011.jpg


Thanks for looking.

post #2 of 9

Nice job! Everything looks delicious!

post #3 of 9

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!!beercheer.gif

post #4 of 9

Looks delicious Whiskey Papa!!

post #5 of 9

Thats one hellofa stuffer. The sausage looks nice too. sausage.gif

post #6 of 9

It all looks great. icon14.gif

post #7 of 9


Happy Independence day.




post #8 of 9

How about the recipe for the Honey Garlic snack sticks for a guy on the Island

post #9 of 9
How much honey would i use for 10 lbs of meat for honey garlic peperoni(venison)
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