Topped with salt-cured, cold-smoked venison instead of pepperoni!!
We've been experimenting with salt-curing meats as of late, and now I'm getting into cold smoking as well. My goal this time was to create a "veni-roni," basically a pepperoni style pizza topping crafted from some of our wild harvested deer. After the curing process, I cold smoked some of the pieces and then sliced them thin, so they'd look somewhat similar to a pepperoni.
Honestly, this was insane and incredible. The homemade dough was a great base, and this meat literally topped it. Enjoy the photos!
"VENIRONI" PIZZA - PHOTOS
Until next time…
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