[CAN] Moose pepperettes
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[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..
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 Big Guy on Fri Oct 14, 2011 08:28, edited 1 time in total.
- CrankyBuzzard
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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
Thanks for posting!
Wally
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
Thanks for posting!
Wally
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
Thanks for posting!
Wally
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
Thanks for posting!
Wally
- Butterbean
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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.