After two hours, turn the.

Deer pepperoni sticks. Mix with brown sugar, salt,. Place pepperoni sticks in a big chief or little chief smoker with desired smokehouse wood chip. Crush seeds using a mortar and pestle like i did, or a coffee grinder, or other crushing tool, crush the anise and fennel seeds.

Pepperoni is a cooked product but jerky sticks are done similarly except that you can use a wetter mix (eases extrusion) and then dehydrate. Cover and let the mixture marinate in the refrigerator for 48 to 72 hours. Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker.

Smoke at 165 degrees for two hours. Stay tuned for more videos. Increase heat to 130 degrees and follow this smoke schedule:

You may want to start with a 2 (pork) to 1 (venison) ratio and try 5 pounds of total pepper sticks before doing large batches. Pepperoni is a cooked product; I only crushed the mustard a little bit.

Fill casings and twist ends or pinch together to keep meat mixture from coming out. There are many ways to prepare venison. Hang the pepperoni links from the wooden dowel.

When it comes to venison, i am an experimenter. Use the stuffing tube on your meat grinder to fill the collagen casings. Prepare your smoker to 180 degrees f (82 degrees c).