Moose pepperettes

Moose pepperettes

Postby Big Guy » Sat Aug 20, 2011 2:03 pm

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..
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Postby Vindii » Sat Aug 20, 2011 2:07 pm

Those look like they are going to be good. Nice work.
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Postby Big Guy » Sat Aug 20, 2011 6:03 pm

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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