pepperette recipes plz!!!!

Recipes for all sausages

Postby Big Guy » Tue Dec 12, 2006 1:56 pm

I'll have to get the packet out of the freezer to see. I got it from stuffers.com and I think they only sell one starter. As you are in the United States You can get it from Butcher packer , they sell 3 types, mild ,med and strong. I would go with the med variety to start.
The one I used is made by Raps called "Opti-Start" a German product.
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Postby BBQer » Tue Dec 12, 2006 4:54 pm

Thanks! Getting my head around this dry-cured sausage idea a little bit more. Soon I'll have to just jump in and give it a go.

I have starter cultures for cheese making, but they probably aren't the same. I'll investigate Butcher Packer.
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Postby Big Guy » Mon Dec 18, 2006 3:35 pm

Here they are! I smoked them on Saturday and dried them for 2 days. Just have to de-link and package. Tasty!!!

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Postby Spuddy » Mon Dec 18, 2006 5:35 pm

Wooooooooh, nice!

Good job Big Guy.
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Postby Luke » Mon Dec 18, 2006 6:24 pm

Big Guy,

May I ask where the sticks were hung to dry for the two days?

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Postby Big Guy » Tue Dec 19, 2006 12:26 am

I have a drying rack that I built out of 2x4 lumber and SS rods to hang meat on. It is in my garage, as this time of the year it ranges from 0C to 5 C perfect for hanging. Here is a picture of some venison sausage drying.

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Here's a better photo from the past salami and bacon hanging

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Postby Luke » Tue Dec 19, 2006 1:40 pm

Great.. Thanks..

Was just wondering about the temperature... Question answered!

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