Effortless Venison Pepperoni (Print Version)
# Ingredients:
→ Meat
01 -
450 g ground beef or turkey
02 -
450 g ground venison
→ Seasoning Blend
03 -
10 ml kosher salt
04 -
5 ml ground black pepper
05 -
5 ml crushed red pepper
06 -
5 ml fennel seeds
07 -
15 ml garlic powder
08 -
15 ml smoked paprika
→ Sweetener
09 -
15 ml maple syrup or honey
→ Other
10 -
30 ml ice-cold water
# Instructions:
01 -
Take those logs out of the oven and set them out to cool until they lose all their warmth. When they're totally chilled, grab a sharp knife and cut them into little rounds. Pop these into an airtight container. They'll be fine in the fridge for around a week, or you can stick them in your freezer if you want them to last longer.
02 -
Crank your oven up to 95°C. Peel the plastic or paper off your logs and put them on a wire rack set above a baking sheet for good airflow. Bake for 2 to 3 hours. Flip them here and there. They're ready when a meat thermometer says they're at 70°C inside.
03 -
Split the flavored meat into even chunks and roll those into snug, log shapes, about 2.5 cm across. Wrap up each one tight with plastic wrap or parchment. Let them chill in the fridge at least 8 hours. That lets them set and soak up flavor.
04 -
Start by tossing your ground beef or turkey and venison into a big mixing bowl. Add in the garlic powder, smoked paprika, fennel seeds, ground black pepper, crushed red pepper, and kosher salt. Pour in the maple syrup or honey and splash in ice-cold water. Dig in with your hands and mix until everything feels totally mixed and the flavors are all over.
# Notes:
01 -
If you really work the meat together, the end result will be mixed great and every bite tastes the same.
02 -
Wrapping the logs super snug keeps their shape while they rest and bake.