Description
Discover how to make mouthwatering smoked venison pepperoni with our step-by-step recipe. Perfect for enhancing your culinary skills and impressing at any gathering!
Ingredients
- 2 ½ pounds ground beef
- 2 ¼ teaspoon s black peppercorns
- 2 ¼ teaspoon s fennel seeds
- 2 tablespoon (30 ml) s brown sugar
- 2 ¼ teaspoon s kosher salt
- 1 ¼ teaspoon s granulated garlic
- 1 teaspoon (5 ml) dry mustard
- Pinch chili flakes
- 1 ½ tablespoon s coarse ground black pepper
Instructions
- Use a spice grinder or a mortar and pestle to crush the peppercorns and fennel seeds into a fine powder.
- Combine the crushed spices with brown sugar, kosher salt, granulated garlic, dry mustard, and a pinch of chili flakes.
- Sprinkle this mixture evenly over the ground beef and blend thoroughly.
- On a sheet pan, separate the mixture into three equal parts.
- Shape each part into a log approximately 1.5 inches in diameter.
- On one section of the sheet pan, scatter the coarse ground black pepper.
- Roll each log over the pepper until it is fully covered on the exterior. Repeat for each log.
- Enclose each log in foil, ensuring the ends are tightly sealed.
- Position them over indirect heat on a grill set to 250°F. Close the lid and cook for 30 minutes, using hickory wood to impart a smoky flavor.
- Take the logs off the grill and unwrap them from the foil with care. Put the logs back on the grill and continue cooking for an additional 30 minutes or until the smoke flavor is as strong as desired.
- Ensure the internal temperature reaches at least 165°F to be fully cooked. After an hour of grilling, the sausage should be around 190°F.
- Remove from the grill and allow to cool. Wrap each log in two layers of plastic wrap and refrigerate until they’re ready to be served.
Notes
- Crush black peppercorns and fennel seeds finely for even flavor distribution.
- Mix spices thoroughly with ground beef for uniform seasoning.
- Gently press logs in coarse pepper for a flavorful crust.
