hot stick
07-30-2007, 07:45 PM
#2
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
RE: hot stick
Here is my pepperette recipe these are mild you can add more heat if you want.
Pepperettes
10Lbs. Pork shoulder
5Lbs. ground Venison
lean to fat ratio needs to be at least 20-30% fat! Important or they will be too dry like sawdust!!!
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
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
Pepperettes
10Lbs. Pork shoulder
5Lbs. ground Venison
lean to fat ratio needs to be at least 20-30% fat! Important or they will be too dry like sawdust!!!
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
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
¼ tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in ½ cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 “ lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
