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Old 03-12-2009, 12:50 PM
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BamsBBQ BamsBBQ is offline
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Default Canadian Venison Pepperettes w/pic

pepperettes are basically the same idea as slim jims or snack sticks

8 Lbs. Pork shoulder
7 Lbs. Venison
6 Tbs. Salt
9 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 #2
1 Tbs. Mace
1 Tbs. Amino Phosphate
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
1 1/2 cups Fermento
1 liter cold water

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well.. Stuff into 22-24mm collagen casings. Link into 10 “ 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 155 internal. Allow to cool. Then hang to dry to desired texture..

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Old 03-12-2009, 12:53 PM
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Default Re: Canadian Venison Pepperettes w/pic

Copied and pasted to send to hubby! Thanks Bam!!
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