Darin-C
Elite Refuge Member
I am going to be making some deer sausage and thought I would also try making some pepperoni from duck. Does anyone have a recipe they would care to share.
Duck Pepperoni recipe?
- Thread starter Darin-C
- Start date
I've made this recipe a few times, found it on the internet, i add 1-2 ground ducks(2-4 breasts) to the hamburger. The wife prefers 2 
Its a good recipe, sometimes its slightly dry but the taste is right on. Let me know what you think.
Description:
A spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.
Yield:
2 pounds of pepperoni
Ingredients:
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
Additional Notes:
*I crushed mine with a rolling pin; it wasn't extremely crushed, but that's okay: it doesn't need to be very fine.
**Use more if you like hotter pepperoni; use less if you want a milder flavor
Preparation Time:
10 minutes + 10 minutes, plus slicing
Cooking Time:
8 hours
Its a good recipe, sometimes its slightly dry but the taste is right on. Let me know what you think.Description:
A spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.
Yield:
2 pounds of pepperoni
Ingredients:
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
Additional Notes:
*I crushed mine with a rolling pin; it wasn't extremely crushed, but that's okay: it doesn't need to be very fine.
**Use more if you like hotter pepperoni; use less if you want a milder flavor
Preparation Time:
10 minutes + 10 minutes, plus slicing
Cooking Time:
8 hours
Foiles_fan
Elite Refuge Member
I've made this recipe a few times, found it on the internet, i add 1-2 ground ducks(2-4 breasts) to the hamburger. The wife prefers 2
Description:
A spicy dense cured pepperoni recipe. This recipe is very easy to make and has that authentic pepperoni taste.
Yield:
2 pounds of pepperoni
Ingredients:
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
Instructions:
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
Additional Notes:
*I crushed mine with a rolling pin; it wasn't extremely crushed, but that's okay: it doesn't need to be very fine.
**Use more if you like hotter pepperoni; use less if you want a milder flavor
Preparation Time:
10 minutes + 10 minutes, plus slicing
Cooking Time:
8 hours
great recipie tasted great
