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Made 25 pounds of Venison Ring Bologna this weekend using Curly's seasoning. The only modification was adding a tablespoon of Serrano pepper powder and 5 cups of NFDM (not sure if that's in the acronym line-up, but that's Nonfat Dry Milk--acts as a binder and helps retain moisture--goes in all...
I researched a few recipes for venison pepperoni before trying my hand, and after finding a few that sounded good, I did some mixing and matching of ingredients and some tweaking to my own tastes. What I came up with follows, and I do have some pics--although I didn't get any pics in the smoker...
I did actually reply to a topic yesterday, but it looks like I should have started here for my first post.
I'm a Northern Minnesota guy and have been smoking foods for about 18 years. I've used all types of smokers but currently run with a Camp Chef Smoke Vault 18 (propane) and use a AMPS tray...
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