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[CAN] Moose pepperettes
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Big Guy 
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Canada

Age: 65
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Sat Aug 20, 2011 15:06   [CAN] Moose pepperettes

Just getting started, I need to clean my camera lens



just into the smoker @130 F for 2 hrs to dry cases, then up to 150 to smoke with peach wood.



they should be ready this evening.

the recipe

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Venison/Moose
6 Tbs. Salt
4 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #1
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento or powdered buttermilk
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22mm collagen casings. Link into 8 “ lengths. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs @150 F. Increase smoker to 175 F and smoke to 150 internal. Allow to cool. Then hang to dry to desired texture..
Last edited by Chuckwagon on Fri Oct 14, 2011 08:28; edited 1 time in total  
 
   
uwanna61 
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United States

Age: 53
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Sat Aug 20, 2011 18:11   

Big Guy
There you go again :wink: Here I was thinking I was gonna kick back this weekend :???: Guess I’ll have a go at this one, still have a bit of venison in the freezer to cleanup.
Thanks
Wally
 
   
CrankyBuzzard 
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United States

Age: 48
Joined: 12 Jan 2011
Posts: 240
Location: Texas
Posted: Sat Aug 20, 2011 18:29   

Looks great!

I just saved this one. All out of venison here, but should have plenty in a few months if all goes as planned!

Charlie
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Big Guy 
Passionate


Canada

Age: 65
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Sat Aug 20, 2011 19:05   

All done smoking



Time for a fridge nap overnight then packaging , I sampled a couple and they are the best I've ever done. Must have been the Peach wood smoke.

 
   
Chuckwagon 
Senior Moderator



United States

Age: 66
Joined: 06 Apr 2010
Posts: 4501
Location: Rocky Mountains
Posted: Sat Aug 20, 2011 21:20   

Yup, Big Guy...
You've done it again. Nice job!

Best Wishes,
Chuckwagon
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If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
 
   
uwanna61 
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United States

Age: 53
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Mon Aug 22, 2011 00:44   

Big Guy
It’s a keeper! Today I finished a batch of pepperettes, with your recipe. I have to admit, I thought these would have some major burn, with the cayenne pepper, black pepper, crushed red pepper and white pepper! But it wasn’t, has a good medium heat flavor! Would go good with bottle of suds :mrgreen:
Thanks for posting!
Wally
 
   
uwanna61 
Passionate


United States

Age: 53
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Mon Aug 22, 2011 01:30   

Big Guy
It’s a keeper! Today I finished a batch of pepperettes, with your recipe. I have to admit, I thought these would have some major burn, with the cayenne pepper, black pepper, crushed red pepper and white pepper! But it wasn’t, has a good medium heat flavor! Would go good with bottle of suds :mrgreen:
Thanks for posting!
Wally

 
   
Big Guy 
Passionate


Canada

Age: 65
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Mon Aug 22, 2011 13:31   

Those look terrific.Nice job
Yes it looks like a lot of pepper and it has a little after bite, not a rip your face off heat.
I can't keep them My kids go nuts for them. I think thats why they come home. LOL :mrgreen:
 
   
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