Anyone make duck pepperoni?

[WSU]

I want to make my own duck pepperoni. Does anyone have a recipe or some advice?

[smock1123]

save up all your breasts till the end of the season then take it in to the butcher shop. let sit about 2-3weeks and pick up when its done. I have mine mede into a spicy peperoni its great.

[decoyboy]

Wife and daughter dont like duck much so pepperoni is the way to go. I take mine to otto's they do a great job

[Quaka Wacka]

I've been looking for a recipie too. Also been looking for an elk breakfast sausage recipie if anybody has one they want to share.

[WSU]

I should clarify. I don't want to take it in to a butcher, I want to make my own. The inlaws got me a really nice grinder for christmas, which I have been wanting for a while now. I have had it before, and want to try making my own. I have the ducks, I just need the recipe.

[chukarchaser]

I haven't made it with duck but recently made a batch of antelope pepperoni sticks myself. I bought one of those "jerky pistols" with a pepperoni stick attachment. The seasoning I bought was also made by Cabelas and was called "pepperoni snack stick kit". After stuffing the casings, I just dried them in my dehydrator... just cuz it was easier than keeping an eye on the smoker.

The sticks turned out great. Only thing I would do different is try to more evenly mix the seasonings into the burger. There is a noticeable difference between how flavorful some bites are compared to others.

I think the same seasonings would also work great for duck.

CC

[Two Ducks]

Market Supply has both the casing and pepperoni packets. You will need to add some beef fat about 15 to 20 % to make it taste right. Grind it mix the seasoning in an refergrate for 24 hours stuff it in the casing and smoke for about 4 hours at 200 degrees or until the internal temp reaches 160 degrees. You need a good stuffer and two people to do the job. PM me if you need any more help.

[fishstik]

Market supply is expensive there prices have doubled in last few years. try and find seasoning online (midwesternresearch.com). becarefull becouse there is a big diff between pepperoni and pepperstick and pepperstick is actually what we call pepperoni. And i would cut your meat 50/50 with pork butt.

[luckyr]

Originally Posted by Quaka Wacka

I've been looking for a recipie too. Also been looking for an elk breakfast sausage recipie if anybody has one they want to share.

I just use a brautwirst mix and 30% fatty pork. Then just fry it up as patties, you could use casings if you like. We really like it and I have some picky eaters. If I can remember I will send a some home with your dad. I also get my supplies at Market Supply. The only down fall is having to buy in larger lots. Meaning their spices mixes do 100lbs of meat.

[Quaka Wacka]

Originally Posted by luckyr

I just use a brautwirst mix and 30% fatty pork. Then just fry it up as patties, you could use casings if you like. We really like it and I have some picky eaters. If I can remember I will send a some home with your dad. I also get my supplies at Market Supply. The only down fall is having to buy in larger lots. Meaning their spices mixes do 100lbs of meat.

Was gonna do just ground sausage. And thanks for the info.

[merten]

vogets does a good job. or the sausage kitchen i have taken fish there they make some good smoked salmon.