Deer pepperettes

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Any good recipes out there for deer pepperettes?

This will be my first time making it. I'm really excited. I have mostly neck meat, shoulders, scraps from the loins, shanks. I got most of the fat off and was thinking about substituting cow/veal/pork fat.

I bought a meat grinder yesterday. Got some of those collagen casings and pre-boxed spices from basspro.
I have access to a smoker too.

Just not sure where to start and what what to look out for :runaway:
Thanks
 
Try parmesan cheese with your venison pepperettes. Had some with all-spice, black pepper, a few odds/ends...came out very nice, not too salty either.
 
I use a 2:1 ratio of deer to pork. You need to bring the internal temp of the sausage to 155 degrees Fahrenheit to be safe to eat. Make sure the casings are dry before you turn on the smoke, I hang them in the smoker at 110 for an hour or so to dry them before smoking. Don't raise the smoker temp over 180 or the fat will render, you don't want that. When the sausage reaches 155 degrees internal temp, take them out and submerge them in ice water until they cool to 90 degrees internal temp. Let them sit at room temp for a few hours then package and freeze. Be sure there is a cure in the package of spices. You cannot smoke without cure.
 
Real easy one that is a favorite of everyone whose tried them

1lb deer to 1 lb pork belly. I don't like a lot of fat in my pepperettes

Buy this http://www.lemproducts.com/product/backwoods-pepperoni-cured-sausage-seasoning/all-spices-seasonings

Add 1/2 table spoon of cayenne pepper per 5 lbs of meat mix

Don't forget Instacure #1

Smoking should be done in the first two hours.

Mine usually go in at about 130.....as they dry out the temp rises to about 150-160.

I have left them in the smoker (dehydrator at this point) for another 5-8 hours after smoke

I rinse them quickly and spread them out in the oven racks to dry overnight

Keep a sewing needle handy and prick all the air bubbles
 
ps..generally the grinders SUCK as stuffers.....tried it once and ran out and bought a 5 lb stuffer

Edit:

I should clarify..HAND grinders suck as stuffers
 
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I recently bought the Cabelas 1hp grinder and it came with a sausage stuffer kit with 4 sizes of nozzles. The whole set worked very well. We processed two deer and made a lot of sausage without any issues from the grinder/stuffer. As a suggestion I got sausage receipes off of google. They probably have tons of pepperette receipes as well.
 
skhunter knows what he is talking about. We make and sell a hundred or so pounds a week to sell out the front of the store every week and during hunting season probably an extra thousand pounds go out. For best results use 70/30 pork half and half with your deer meat.
 
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