MMMMMMM... Elk!! Nice!!
3/16th" plate for burgers
Can use the same size for pepps (We do)
If using straight fat (we use pork) 15% is a good mixture for burgers. If using ground pork meat & fat, run that up to 20%.
Keeps the meat from sticking to grills / pans, and adds that desirable "
Juiciness" to your burgers.
Lots of recipes out there. Here's a Smoked version I tend to like:
Smoked Venison Pepperoni
Ingredients:
4 lbs very well trimmed venison
1.5 lb pork fat or fatty pork trimmings
3 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons sugar
1 tablespoon fine ground black pepper
1 tablespoon cayenne pepper
1 teaspoon crushed anise seed
1 teaspoon ground cumin seed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup non-fat dry milk powder
1 teaspoon #1 cure (prague powder)
1/4 cup ice water
Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder.
Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.
Add the cure/dried milk/spice combination to the ground meat and mix it thoroughly, kneading it by hand until it is very well distributed.
Stuff the sausage immediately into casings (either collagen or natural sheep or pork), and refrigerate the links for 12-24 hours to let the flavors combine well.
After the aging, prepare your deer sausage pepperoni for the smoker, and smoke it until the internal temperature reaches 152 degrees F.
Playing around with the various spices will increase the "
Heat Factor".
Can also add red wine for an interesting flavor alternative. Start with just a little and vary to your own tastes.
And I am sure that Wolf will have an idea or two for pepps for you soon!
ENJOY!!
Nog