Meat stick

Kasba · October 21, 2015, 05:57:39 PM

I asked this before but does anyone have a good meat/pepperoni stick recipe?

beenthere · October 21, 2015, 06:44:56 PM

Thinking @petefrom bearswamp was going to look one up for you. Did you get it?

What is it that makes it "pepperoni" ? Pepper, I presume, but something else?

I have landjaegers made from venison at the local sausage shop, but don't have their recipe.

Kasba · October 22, 2015, 01:36:02 AM

Where I live if you go to the local butcher they it call it pepperoni but all the manufactures of seasoning kits call them meat sticks. The meat is stuffed in a 3/4" collagen casing.

beenthere · October 22, 2015, 01:50:51 AM

I can see where there could be confusion.
The internet definition of pepperoni is close to what I know it, made from cured pork and beef.. and is a reddish color and similar to salami. Sliced thin for pizza topping.. (and I avoid it as a pizza topping or pick it off ;D )
https://en.wikipedia.org/wiki/Pepperoni

The landjaeger I get is more like a dried, smoked sausage stick about 5/8' diam although some processors squeeze them out in a more flat shape.
https://en.wikipedia.org/wiki/Landj%C3%A4ger

petefrom bearswamp · October 22, 2015, 08:15:38 AM

I did post my recipe a few years ago.
1-1/2 lbs ground venison or other meat.
1-1/2 tsp Tender quick curing salt, this is a mortons product available in some groc stores.
1TBSP Fennel seed
1 TBSP crushed red pepper
1tsp garlic powder
1 tsp paprika
1/2 tsp chili powder.
mix ingredients well roll into 2" sticks about 4-6" long (mine come out like dog t---ds)
leave uncovered in fridge for 24 hrs.
Bake on broiler pan 300 degrees for 45 mins to 1 hr.
turn once or twice.
I have stuffed into casing instead of hand rolling, and altho this makes a better appearance, this is an unnecessary step IMO.
It keeps pretty well in fridge for a couple of weeks or more.
Pete

WV Sawmiller · October 22, 2015, 08:48:27 AM

Pete,

Have you tried making a bunch more and freezing them? If so, how well do they tolerate the freezing.

We've been processing our deer so far this year into cubed steaks and sausage but I have about enough of them and was thinking of trying some bologna or such. The meat stick looks like a good option if they freeze well.

beenthere · October 22, 2015, 10:19:25 AM

They freeze very well.. Had over 150 # of landjaegers and ring bologna made up from last years deer, and have enjoyed them ever since (from the freezer after they thaw out). The sausage maker will vacuum pack 7-8 sticks to a package, as well as vacuum the bologna.