Jesser I make all mine all flavors with venison, pork and pork fat
I’ve been wanting to make Turkey Pepperoni. Do you have a good recipe?
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
jaycle We just did some with pheasant and we have done goose in the past. Here is a link to the goose, gamebird should be released shortly via Pheasants Forever. https://meatgistics.waltonsinc.com/topic/1911/meatgistics-university-wild-game-goose-pepperoni-sticks My recommendation would be to add between 25-30% pork fat. If you are trying to make a low fat pepperoni you can get some ideas from these:
As you can see I went through a phase of trying to make a tasty low fat sausage. I eventually learned to stop worrying and love the fat!
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