I based this on a Venison Pepperoni recipe I found. Units were measured in mixed units. I’ll convert to metric for weights. Cups, Teaspoons, and tablespoons will remain. Sorry, everyone. I didn’t carefully log the times, so they’re all approximate. It’s good. I’ll definitely do this again.
2014g ground venison
590g ground pork
9.1g #1 Cure. (My cure is 5%, not the usual 6.25%. Adjust accordingly.)
3 Tbsp Kosher Salt
2 Tbsp Smoked Paprika
2 Tbsp Sugar
1 Tbsp Ground Black Pepper
1 Tbsp Cayenne
1 Tsp crushed Anise Seed
1 Tsp ground Cumin
1 Tsp dried Oregano
1 Tsp dried Thyme
1 Cup Powdered Skim Milk
1/4 Cup Ice Water
My meat was already ground, but I mixed it together and put it through the medium plate again.
Combined all the dry ingredients except the milk.
Made a paste of water and skim milk. Added in dry spice mix.
Mixed in to the meat by hand.
Stuffed into 19mm Beef Stick collagen casing.
Refrigerated about 24 hours.
Cut into sticks and placed in my dehydrator.
Dried at 104F (40C) for about an hour.
Cooked at 158F (70C) for a few hours with a wireless meat thermometer in one stick. Watching for 152C.
Switched to Celsius. Meat temp was rising very slow, so increased dehydrator to 75C. Still watching for 67C.
During the whole cook time, I rotated the trays in the dehydrator every few hours.
Eventually reached 66C. Called it done. Maybe 10-11 hours total cook time. (This was 2:30am)
Cooled / “Showered” the sausage in an ice water bath.
Returned to the dehydrator to dry / “Bloom”. No “Fan” setting, so used the lowest temp of 35C.
About four hours later, vacuum packed.
Starting meat: 2.6kg
Ending meat: 1.6kg
