Venison Pepperoni Recipe

Ingredients

• 3 pounds ground venison (cold, with no sinew or gristle)
• 2 pounds ground pork fat (for optimal texture and flavor; keep chilled)
• 2 tablespoons kosher salt (essential for seasoning and preservation)
• 2 teaspoons curing salt #1 (also known as Prague Powder #1)
• 2 tablespoons paprika (smoked paprika adds depth to the flavor)
• 2 teaspoons black pepper (freshly ground is best for bold spice)
• 1 tablespoon crushed fennel seeds (for that classic, pepperoni aromatic spice)
• 1 teaspoon garlic powder (adds a subtle yet savory kick)
• 1 teaspoon onion powder (complements the garlic perfectly)
• 1 teaspoon ground mustard (enhances the spiced meat flavor)
• 1 teaspoon cayenne pepper (optional, adjust for heat preference)
• 1 tablespoon dextrose or sugar (balances the spices with mild sweetness)
• 1 teaspoon ground anise seed (for a subtle licorice undertone)
• 1/2 teaspoon red pepper flakes (for those who love some heat)
• 1/4 cup ice water (helps in mixing and binding the meat with spices)