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[CAN] Moose pepperettes
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Big Guy 
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Canada

Age: 66
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Sat Aug 20, 2011 16:06   [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 09:28; edited 1 time in total  
 
   
uwanna61 
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United States

Age: 54
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Sat Aug 20, 2011 19:11   

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: 49
Joined: 12 Jan 2011
Posts: 240
Location: Texas
Posted: Sat Aug 20, 2011 19:29   

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: 66
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Sat Aug 20, 2011 20:05   

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 
Veteran



United States

Joined: 06 Apr 2010
Posts: 4499
Location: Rocky Mountains
Posted: Sat Aug 20, 2011 22:20   

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 
Passionate


United States

Age: 54
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Mon Aug 22, 2011 01:44   

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: 54
Joined: 15 May 2011
Posts: 361
Location: Vermont
Posted: Mon Aug 22, 2011 02:30   

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: 66
Joined: 30 Jan 2011
Posts: 287
Location: Southampton Ont/Floral city Fl
Posted: Mon Aug 22, 2011 14:31   

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:
 
   
revid 
User


Canada

Joined: 23 Jan 2012
Posts: 53
Location: N:L
Posted: Sun Aug 30, 2015 20:38   

looks great,got a question for you guys.How do you separate the individual links when you first stuff them? I was twisting mine but it don't work out well.I see Big Guy ties his off but seems like alot of work,just thought there might be an easier way.
 
   
Butterbean 
Forum Enthusiast


United States

Joined: 05 Mar 2012
Posts: 655
Location: South Georgia
Posted: Mon Aug 31, 2015 00:06   

I twist when I can but sometimes I have to tie and like you say its a lot of trouble. If you can twist them gently put them in a container and leave them in the fridge overnight before you do anything else with them and you'll find they will be a lot easier to work with because they will hold the twist.
 
   
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