[CAN] Moose pepperettes

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Big Guy
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[CAN] Moose pepperettes

Post by Big Guy » Sat Aug 20, 2011 15:06

Just getting started, I need to clean my camera lens

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

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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 Big Guy on Fri Oct 14, 2011 08:28, edited 1 time in total.
uwanna61
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Post by uwanna61 » 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
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CrankyBuzzard
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Post by CrankyBuzzard » 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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Post by Big Guy » Sat Aug 20, 2011 19:05

All done smoking

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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.

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Chuckwagon
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Post by Chuckwagon » Sat Aug 20, 2011 21:20

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

Best Wishes,
Chuckwagon
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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Post by uwanna61 » 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
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Post by uwanna61 » 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

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Big Guy
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Post by Big Guy » 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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Post by revid » Sun Aug 30, 2015 19:38

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.
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Post by Butterbean » Sun Aug 30, 2015 23:06

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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