Post by rhyla on Dec 5, 2012 21:36:09 GMT -5
This is the approximate proportions we used when making our first batch of pepperoni sausage. Adapted from a smoked pepperoni recipe found on the Internet. They turned out AMAZING. Need to get me another deer so I can put some more of this stuff in the freezer.
9-10 lbs of ground deer
2-3 lbs of ground pork fat
6 tbsp coarse salt
4 tbsp paprika
4 tbsp sugar
2 tbsp fine black pepper
2 tbsp cayenne pepper
1 tbsp garlic powder (recipe didn't call for it but everything is better with garlic)
2 tsp whole anise seed (could have done with a little more. The recipe called for crushed but I prefer whole. Fennel seed would have been just as good)
2 tsp cumin
2 tsp oregano
2 tsp thyme
2 cups dried milk powder
1/2 cup water
Mix. Make sausage. Enjoy.
9-10 lbs of ground deer
2-3 lbs of ground pork fat
6 tbsp coarse salt
4 tbsp paprika
4 tbsp sugar
2 tbsp fine black pepper
2 tbsp cayenne pepper
1 tbsp garlic powder (recipe didn't call for it but everything is better with garlic)
2 tsp whole anise seed (could have done with a little more. The recipe called for crushed but I prefer whole. Fennel seed would have been just as good)
2 tsp cumin
2 tsp oregano
2 tsp thyme
2 cups dried milk powder
1/2 cup water
Mix. Make sausage. Enjoy.
Sounds good! 
