Venison Pepperoni

3 lbs. Ground Venison
2 Tablespoons Liquid smoke
3 Tablespoons Morton Tender Quick Salt
� Teaspoon Garlic Powder
� Teaspoon Onion Powder
1 Tablespoon Crushed Black Pepper (Fresh Ground is best)
1 Tablespoon Crushed Red Pepper
1 Tablespoon Fennel Seed
1 Tablespoon Mustard Seed

Mix all ingredients together
Roll mix out in 1 inch rolls however long you wish
Cool for 24 hours before baking

Bake in oven at 300 degree or smoker for about 1 hour.
After they cool, wrap in freezer paper and freeze until your ready to eat.

Some helpful hints:

As with any recipe adjust the ingredients to your taste.

Grind half of the Fennel and or the Mustard seed in a spice grinder and add with the whole seed for more flavor or add some anise seeds along with the fennel.
We like to put the mixture into casings instead of rolling it into rolls.
Be very careful not to over cook, you don�t want burnt marks on the outside.
Try adding some ground pork to the venison for moisture.
We always add a can of beer (or you can add water) to the venison when mixing in the spices.

About a month ago I made 110lbs. of deer and goat pepperoni sticks. I brought them to a commercial processor to have smoked, it took them 7hrs to fully cook and smoke. I an down to maybe 40lbs! Everybody loves them ...P