In making pepperoni - similar to pizza pepperoni, can I use venison? If so, what is the ratio to pork. Thank you

]]>https://waltonsdev.nodebb.com/topic/3007/ratio-for-making-pepperoni-with-venisonRSS for NodeThu, 10 Sep 2026 22:48:35 GMTFri, 04 Dec 2020 17:20:37 GMT60Jehar when I make my pizza pepperoni I use 12# venison, 13# pork butt and stuff them in 32mm collagen cases. I do smoke mine and they turn out great.

]]>https://waltonsdev.nodebb.com/post/25741https://waltonsdev.nodebb.com/post/25741Sat, 05 Dec 2020 00:37:39 GMTJehar Oven will work, it just wont have the smoke flavor (obviously) unless you added some hickory smoke powder or something. The clips make it easier but you can tied them up really well and that will work as well!

]]>https://waltonsdev.nodebb.com/post/25708https://waltonsdev.nodebb.com/post/25708Fri, 04 Dec 2020 19:47:50 GMTDo you have to have a smoker or would oven work? Also do you have to use the metal clips - is there another option?

]]>https://waltonsdev.nodebb.com/post/25705https://waltonsdev.nodebb.com/post/25705Fri, 04 Dec 2020 19:45:11 GMTJehar Yes, you can use venison. If possible add just pork fat and for pepperoni, I would use about 30% pork fat if you can. Also, grind your venison and your fat separately so you get better particle definition. If you can’t get straight pork fat (oddly hard right now) the for pepperoni I would go 60/40 untrimmed butts to your venison.

]]>https://waltonsdev.nodebb.com/post/25698https://waltonsdev.nodebb.com/post/25698Fri, 04 Dec 2020 19:36:23 GMT