After spending hundreds of dollars on more meat processing equipment I finally got a chance to try it out. I made a 10lb batch of pepperoni with last years moose burger and some pork butt. Turned out excellent!
Smoked Moose Pepperoni
6 lbs ground moose
4 lb ground pork butt
6 tablespoons kosher salt
4 tablespoons paprika
4 tablespoons sugar
2 tablespoon fine ground black pepper
2 tablespoon cayenne pepper
2 teaspoon crushed anise seed
2 teaspoon ground cumin seed
2 teaspoon dried oregano
2 teaspoon dried thyme
2 cup non-fat dry milk powder
2 teaspoon #1 cure (prague powder or Instacure)
1/2 cup ice cold beer
Cut the moose and pork into cubes, then grind it through the medium plate of your sausage grinder.
Make a paste of the milk powder and cold beer 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 sausage pepperoni for the smoker, and smoke it until the internal temperature reaches 152 degrees F. Place on ice in cooler to stop the cooking process and then refrigerate.