I've also seen that page.
I typically use NFDM for all my sausages however the Pepperoni came with soy so I used that up. Because this was wild game and Bear to boot and had to achieve a higher internal temp they were not really moist but still had moisture. They came out perfect!
Yes sir 165 internal temp. Although I have read 137 was the magic temp to go above to kill Tricinosis.
Here is a good read on Bear and feral pigs. I found other resources that said the same as well.
Well decided to make up another batch of Bear Pepperoni and decided to also make some snack sticks as I only had enough Pepperoni Seasoning left to do 6 lbs.
Meat mixture consisted of:
7 lbs Black Bear
5 lbs pork shoulder
2 lbs Fatty pork.
Used Sausage Maker Pepperoni seasoning with soy...
I would love to hear about your venison Shank recipe!!! I have a bunch saved in the freezer. I was gonna try doing an Osso Buco.
I am a butcher so I make pretty quick work of all my cuts.
My wild game freezer
Shoot me a PM we will keep in touch
I usually keep around 50 lbs of venison to grind each year. 20 lbs of Italian Sausage, 15 lbs of Breakfast Sausage & 15 lbs of burger. Any additional grind goes toward smoked sausage of some sort. Roasts go to pastrami or pot roast. Ill have to give this a pastrami a shot. I bet it makes...
I checked out your post and man that looks great! I'm gonna have to try that for sure.
I make Venison Pastrami every year out of the roasts. I can't keep it in my freezer because all my friends and family want some :-)
Here is a Venison Pastrami pic and a Elk Heart Pastrami as well.
Thanks everyone. I harvest a lot of different wild game meat and fish and try to incorporate them into a smoked product.
The trail bologna was my first time doing a smoke in larger casings and it turned out excellent. I definitely can't wait to do more of this size.
Up next on my project...