SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › VENISON HONEY/GARLIC PEPPERONI and VENISON BURGERS
New Posts  All Forums:Forum Nav:

VENISON HONEY/GARLIC PEPPERONI and VENISON BURGERS

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

drool.gifWow.

Happy Independence day.

Karl

 

 

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)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › VENISON HONEY/GARLIC PEPPERONI and VENISON BURGERS