Wild Game Pepperoni Sticks are a bold, savory snack that combines the rustic flavor of wild meat—like venison or elk—with a smoky, peppery spice blend that’s perfect for curing and storing. Ideal for hunters, outdoor enthusiasts, or anyone who enjoys DIY charcuterie, this recipe captures the rich flavor of game meat and transforms it into a convenient, high-protein snack. These pepperoni sticks are perfect for road trips, camping, or charcuterie boards, and they store well for long periods when properly cured.
What sets these sticks apart is their simplicity and versatility. The spices—paprika, black pepper, garlic, fennel, and red pepper flakes—give the meat a classic, Italian-style pepperoni flavor with a slight heat and depth. Using curing salt ensures the meat is safe for longer drying and storage, while hog casings help achieve that traditional look and texture. Whether you’re new to meat curing or a seasoned home charcutier, this recipe is approachable, rewarding, and deeply satisfying.
Why You’ll Love This Recipe
• Great way to use wild game meat
• Rich, spicy, and slightly smoky flavor
• Long shelf life when properly cured
• Ideal for snacking, packing, or sharing
Ingredients
• 2½ lbs wild game meat (venison, elk, etc.), finely ground
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon fennel seeds
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• ½ teaspoon curing salt (such as Prague Powder #1)
• Sausage casings (hog casings, soaked and rinsed)
Directions
Step 1: Prepare the Meat
Place the finely ground wild game meat in a large mixing bowl. If your meat is very lean, consider adding a small amount of pork fat (about 10–15%) to improve texture and moisture retention.
Step 2: Add the Seasonings
Sprinkle paprika, black pepper, garlic powder, onion powder, cayenne, fennel seeds, crushed red pepper flakes, and salt evenly over the ground meat.
Using clean hands or a stand mixer with a paddle attachment, mix thoroughly until all the spices are fully integrated.
Step 3: Add the Curing Salt
Dissolve the curing salt into a tablespoon or two of cold water to distribute it more evenly.
Add the dissolved curing salt to the meat mixture and continue mixing until the blend is uniform and sticky to the touch—this helps with binding during curing.
Step 4: Prepare the Casings
Rinse the hog casings under cold running water, then soak them in warm water for at least 30 minutes.
After soaking, flush the casings with water one more time to remove any residual salt and check for any damage or holes.
Step 5: Stuff the Casings
Fit your sausage stuffer with the appropriate nozzle and carefully slide the casing onto it.
Fill the casings slowly with the meat mixture, keeping it firm but not overstuffed to avoid bursting.
Twist or tie off the ends and create links if desired. Prick any visible air bubbles with a sterilized pin.
Step 6: Cure the Pepperoni Sticks
Hang the filled casings in a well-ventilated, cool room (ideally 50–60°F / 10–15°C with about 70% humidity).
Let the pepperoni cure for 3–5 days, depending on your desired firmness. Check daily to monitor texture and aroma.
If your environment is dry or the sticks are small, they may cure faster.
Step 7: Serve and Store
Once cured, cut into sticks or coins and enjoy immediately.
Store in the refrigerator for up to 1 week, or vacuum seal and freeze for up to 3 months.
You can also store cured sticks in a cool pantry if fully dried and properly preserved.
Tips for Success
• Use cold meat and equipment: This helps with emulsification and prevents fat smearing.
• Use a reliable curing salt: Prague Powder #1 is designed for short-term cured meats like pepperoni.
• Let the flavors meld: After curing, refrigerate the sticks for 24 hours before eating to let the seasoning intensify.
• Don’t skip the casing rinse: Properly cleaned casings improve texture and prevent off-flavors.
• Monitor curing conditions: Avoid humid or overly dry environments—this affects safety and texture.
Storage Options
• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Wrap tightly in plastic or vacuum seal for up to 3 months.
• Room temperature: Only store at room temp if you’ve fully cured and dried the sticks, and conditions are safe (cool and dry).
Wild Game Pepperoni Sticks offer an authentic, satisfying way to enjoy your harvest all year long. With the right balance of spice and traditional technique, they make a practical and delicious snack that pays homage to the craft of old-school meat preservation.
