I started making my own pepperoni this year, made from ducks and geese. 95% of the 300 plus birds my son and I kill every year are processed into sausage.
So I began by getting a grinder and stuffer and went to town with some mixed success. The pepperoni tastes great, but the casings aren't adhering well.
I was thinking that this is because it is SO wet.
The birds I bring home, I brine in saltwater. I then dry them off, vac pac, and freeze. When I grind, I simply chunk up the frozen meat and throw it in the grinder. It works pretty well, but the grind is wet wet wet. To the point where burgers I make will fall apart before they cook on the grill unless I freeze them first. I am cutting it 4 to 1 with black pepper bacon ends. By the way, those burgers are awesome. Makes great meatballs or meatloaf as well.
Anyone else doing any grinding with waterfowl? Any tips? I think I am going to have to thaw, air dry for several hours on a rack, refreeze, grind. Ugh.