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Smoked Venison Pepperoni

post #1 of 4
Thread Starter 

Today we tried for the 1st time, making some smoked Venison pepperoni. I used 4# of well trimmed venison, and 1# of nice fatty pork shoulder. I used spices from Cabela's and added some pepper flakes and garlic to the mix. I smoked for 4 & 1/2 hours, and took it out when the internal temp was around 152° The finished product, while tasty, pretty much tasted like the smoked kielbasa we make! Next time, we will either add some more zest to the mix, or try a different recipe. Love smoking meats and making sausage!


post #2 of 4

Looks great!! Nice job,,, I love doing sticks and experimenting with different flavors. 


A full smoker is a happy smoker



post #3 of 4

Hey, for a first time, I'd say you did a great job!  Time to make some more, I know those won't last too long.


One of the great things about this hobby is, like driedstick said, experimentation!  


MOST of the time you can eat your experiments!  Now, there have been a couple of times mine couldn't be eaten, but that's for a different thread...  :icon_redface: 

post #4 of 4
Tasty looking smoke! Nice job!
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