Best Homemade Pepperettes

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"These can be made in the oven if you do not have a smoker but you will not have the smoke flavour but still quite tasty. Place the prepared pepperettes on a wire rack over a rimmed baking sheet and cook at 170 degrees Fahrenheit for 8 hours."

Original recipe yields 36 servings


  • Serving Size: 1 (115.7 g)
  • Calories 300.2
  • Total Fat - 19.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 93.2 mg
  • Sodium - 681.6 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.5 g
  • Protein - 26.5 g
  • Calcium - 27.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Crush the fennel seed with a spice grinder or mortar and pestle and mix with remaining spices and sugar.

Step 2

Whisk together the beer and powdered milk and whisk in the spices and liquid smoke.

Step 3

Mix this well with the meat and stuff into casings, twist and tie off at desired length; place in refrigerator overnight to allow flavours to meld.

Step 4

Prepare smoker using hickory wood chips and smoke at no higher than 165 degrees Fahrenheit as long as it takes for the pepperettes to achieve an internal temperature of 160 degrees Fahrenheit, this will vary and depends on the type of smoker you are using. (This low heat will allow for the fat to stay inside the casings)

Step 5

Remove from smoker and allow cooling completely at room temperature then in the refrigerator for a couple of hours.

Step 6

Then if you like a dry pepperette hang them in a cool dry place and let dry for 48 hours.

Step 7


Tips & Variations

  • Smoker

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