Venison Pepper Sticks

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Rick
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Venison Pepper Sticks

Post by Rick » Thu Oct 09, 2014 23:13

I was asked about making some venison pepper sticks, which I've never made before. Would anyone have or know where to find a recipe?

Thank you!
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redzed
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Post by redzed » Fri Oct 10, 2014 16:22

Big Guys recipe for moose meat pepperettes is here:
http://wedlinydomowe.pl/en/viewtopic.php?p=3458#3458

I also made some with goose meat a la kabanosy and they turned out well which you can substitute with venison. You can also use most recipes that call for beef. In order to have a tastier stick I think you need to use 50% fatty pork mixed with the venison.
Rick
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Post by Rick » Fri Oct 10, 2014 19:56

Very good and thank you redzed.
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Butterbean
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Post by Butterbean » Sat Oct 11, 2014 00:48

I agree with Redzed. I've found the best venison sausages are made with a 1:1 mix when using boston butts or around 30-40% if you using fatty scraps. The tendency is to use less fat but in the end you are better off putting more fat in it else it will be very dry. Ideally, you want 30% fat but this is more than your eye thinks it is. And mix well.
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Post by Rick » Sat Oct 11, 2014 01:01

Thanks Butterbean. I always seem to have a butt or two in the fridge.
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Post by Rick » Sat Oct 11, 2014 17:57

I did some research and a local establishment, Kent Butcher Supply, carries a Heller Pepper Stick seasoning, which I'm sure is what all the deer processing outlets around me probably use.
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