Best Homemade Pepperettes
Created by QueenBea on January 30, 2015
- Servings: 36
- Prep Time: 60m
- Cook Time: 8h
- Recipe #17078
Ingredients
- 5 pounds ground pork
- 3 pounds ground venison (or moose, bear, bison or lean beef)
- 1 cup beer
- 1/2 cup powdered milk
- 3 tablespoons onion salt
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 2 tablespoons ground mustard
- 2 tablespoons hot pepper flakes (or more if you like more heat)
- 1 tablespoon ground coriander
- 1/2 tablespoon fennel seed
- 1/2 tablespoon chili powder
- 1/2 tablespoon Prague powder (#1)
- 1/2 tablespoon ground nutmeg
- 2 teaspoons liquid smoke
- 2 teaspoons fresh ground pepper
- 2 teaspoons brown sugar
- Collagen casings
How to Make
-
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: Enjoy!
Nutritional Facts
- 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