Venison Pepperoni

4.29 from 7 votes

Smoked venison pepperoni is a delicious way to enjoy ground venison. An all natural sausage with Italian spices and pepper to make homemade pizza, charcuterie or casseroles.

Prep Time15

Cook Time1

Total Time1 15

Course: Venison

Cuisine: American

Keyword: homemade pepperoni, smoked sausage, venison sausage

Calories: 228kcal

Author: Milisa

Ingredients

2 ½ pounds ground venison beef or pork
2 ¼ teaspoons black peppercorns
2 ¼ teaspoons fennel seeds
2 tablespoons brown sugar
2 ¼ teaspoons kosher salt
1 ¼ teaspoons granulated garlic
1 teaspoon dry mustard
pinch chili flakes
1 ½ tablespoons coarse ground black pepper

Instructions

Use a spice grinder or mortar and pestle to finely grind the peppercorns and fennel seeds.
Mix with brown sugar, salt, granulated garlic, dry mustard and red pepper flakes.
Sprinkle over ground venison and mix well.
Divide into 3 portions on a sheet pan.
Roll each portion into a 1 1/2 inch around log.
Sprinkle coarse ground pepper onto sheet pan on one side of a log.
Roll back and forth through the pepper until outside of log is completely coated. Repeat with each roll.
Wrap each log in foil, sealing the ends.
Place over indirect heat on a 250° grill. Close the lid and cook for 30 minutes using hickory wood for smoke flavor.
Remove from grill and carefully unwrap from foil. Return pepperoni to the grill and continue to cook another 30 minutes or until desired smoke level is reached.
Cook until internal temperature is at least 165° to be cooked through. After cooking for 1 hour, our sausage was at about 190°.
Remove from grill. Cool and wrap tightly with 2 layers of plastic wrap, refrigerate until ready to serve.

Notes

Refrigerate up to 5 days.

To freeze venison pepperoni, use a vacuum sealer or wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 6 months. Thaw in refrigerator.

Nutrition