Hey all, just got into sausage making and I have some questions about pepperettes. I am a huge pepperette junkie and want to try my hand at making my own.
I've got a couple of favourites from two different companies, the first is from European Quality Meats, theirs are dry, with an almost jerky like chew to them. I like their spicing and I'm sure they contain fennel. The second are from Carmichael & Co. out of West Lorne Ontario. They are similar to Euro Meats but have more spice (heat) to them for the most part.
They both seem to have somewhat of a coarse grind to them, when I bite into them, even though they've lost moisture in processing you can identify the grind of meat/fat..... They look something like this:
I've found a pepperoni recipe that I'm planning on stuffing into 19mm collagen casings. I guess my questions are:
1. What would be an ideal sized grind for pepperettes, I have a small medium and coarse blade (sorry don't know the exact sizes).
2. What fat content should I be looking for?
3. I'm planning on a beef/pork mix, should one be lean? Should my mix be, say 75% lean beef 25% pork butt or pork belly/trimmings, or go for a combo of 75%-80% lean meats?
4. What temps should I cook them at, I plan on hanging them in my Stumps GF223.
5. What are the things I should be on the lookout for? I'd hate to make up a few pounds and it not turn out or even worse, I hate it.
This is the recipe I was planning to start with, I'm leaving out the liquid smoke due to cooking them in the smoker. Are there any concerns I should be looking out for with this recipe?
2 pounds lean ground beef (85% lean or leaner) <- seems a little lean to me?
2 teaspoons liquid smoke flavoring <- leaving it out
2 teaspoons ground black pepper
2 teaspoons mustard seed
1 1/2 or 2 teaspoons crushed fennel seed*
1 or 2 teaspoons crushed red pepper**
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons Morton's Tender Quick curing salt
1. Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.
2. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
3. Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.
wittdog posted this recipe on BBQ Central that I am considering as well. I have all the necessary ingredients for the above recipe and this one, opinions, thoughts, concerns?
10 pounds Beef/Pork
2 teaspoons Insta Cure 1
2 tablespoons Hot Paprika
6 tablespoons Ground Mustard
1 teaspoon black pepper
1 teaspoon white pepper
5 tablespoons seasoned salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 1/2 tablespoons powdered dextrose (u can use regular sugar if you want)
1 1/4 cups fermento
2 teaspoons cayenne
2 teaspoons allspice
1 teaspoon thyme
2 tablespoons chili powder
1 tablespoon cajun seasoning
1. Mix meat and seasonings..stuff into casings
2. Place in smokehouse at 120* to dry the casings
3. Smoke the sticks if desired for 3 hours at 145*
4. Bump the temp up to 165* and pull the sticks off when the internal temp reaches 145*
5. For more tanginess place in smokehouse at 90* for 12-24 hrs...then got to step 3