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Not venison, these sticks of pepperoni are about 19" long and done using a commercial seasoning mix/cure with pork/beef. They were stuffed yesterday into 1 7/8" casings and now will rest until tomorrow. Then the get heated very slowly to 160 degrees on a raised grill so any rendered fat can drip to a pan under the sticks. The heating will take about 5 hours. After cooling down naturally they'll get hung for up to two weeks in a cold garage to help dry the sausage. Some people smoke their pepperoni, I just stuff and heat. Some of this will be used with pizza, most will be snack food.