FOOD CORNER > Wild Game

Pepperoni

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Sammconn:
So a couple days ago I made what will turn out to be a great idea but in the short term is going to be awful. I mixed up 52.5 pounds of pepperoni.
Now we all enjoy the pepperoni sticks by the bagful, but a giant PITA to make.

Here is the 30 odd pounds of moose meat ground and ready to mix.



The pork is from Costco about 20 pounds in three chubs.

Sammconn:
Next up split evenly to blend.
I use my grinder to blend.
Twice through and done. May be one extra trip, but it passes for lean ground beef when it comes out.





And 52 pounds ready for spices.


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Sammconn:
I don’t buy the pre-made sausage mixes. Far too much crap in them that is not needed. To each their own as they are convenient.

I mix my own spice from bulk spice tubs.
I cure with a picklecure and coarse salt blend.
There is science behind the ratios but the math works out to 1 part picklecure to six parts coarse salt.





Here are my tried and true recipes.




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Sammconn:
The whole lot is now curing in the fridge.
My method is a three day cold cure.
Passed down to me from those it was passed down to.

Boy oh boy does my fridge smell good.




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Sammconn:
Tomorrow brings the stuffing and smoking.
Will be a long day.


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