Venison Pepperettes

I started with the Backwoods Hot Snacking Stick kit from BPS (1 kit does 5 lbs of meat).

I had 7 lbs. ground venison mixed with 3 lbs. of ground pork, so I required 2 packets. I had made this previously and was disappointed with the level of heat. To overcome this I added 3 tsp. of Cayenne Pepper to the 10 lbs. of meat. After stuffing and tying off the links I placed them in the smoker over mesquite with no heat for the first hour then added the heat and left them in the smoker until they hit an internal temperature of 155 F

You don't get the heat at first, but it sneaks up on you. The heat was about right with the 3 teaspoons of cayenne, but some people may want it hotter.

http://i180.photobucket.com/albums/x...psosiv7ywt.jpg

http://i180.photobucket.com/albums/x...psc6fz22yy.jpg

Roe+

Oh those look nice....very tasty...
What kind of smoker do you have/use, what would work for a first timer?
Those are making me hungry :)

Hey fratri I got my smoker from Tse. Thy had the electric or propane units for the same price. If you are only going to use it at home the electric one is very easy to use.if you want to take it camping or on hunting trips the propane unit would be a great choice. Thy are very easy to use . Dutch

I have a Bradley Electric

Roe+

Yummy those look awesome

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Originally Posted by Rodbender

Yummy those look awesome

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I just post these to tease you.

Roe+

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Originally Posted by Roe+

I just post these to tease you.

Roe+

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LOL I know :D

That looks yummy! Hopefully pork goes on sale next week, and I'll try making a batch, and some bacon

I got a great recipe for bacon. Just waiting on a sale on pork belly. Nothing like home made ..Dutch

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Originally Posted by dutchhunter

I got a great recipe for bacon. Just waiting on a sale on pork belly. Nothing like home made ..Dutch

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I agree! Once you try homemade bacon, store bought taste like .......! Ever notice how little homemade bacon shrinks?

That's why I make my own and have been for sometime along with smoked pork chops, sausages etc. Cheaper than store bought and you can tailor it to your own tastes.

Roe+

Hey Mike, did you just place the links on the racks or do u hang them in the smoker some how.....i have the electric Bradley also...im tinkering with mine now but havent done peperrettes yet......making sausage on Saturday for the first time....

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Originally Posted by Deerslayer99

Hey Mike, did you just place the links on the racks or do u hang them in the smoker some how.....i have the electric Bradley also...im tinkering with mine now but havent done peperrettes yet......making sausage on Saturday for the first time....

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Rick,

I have the sausage hangers from Bradley that you insert through the regular racks. Check out the link below.

http://www.cabelas.ca/product/31248/...-sausage-hooks

Here's how they look.

http://i180.photobucket.com/albums/x...ps0pqqrpnr.jpg

Roe+

they look good,but a tad underdone...the middle row,second from the righ looks perfectly done,i also did some with a buddy,his were a bit under cooked and he put in a dehydrater for 2 hours and they were perfect.i cooked lomger in my smoker but overcooked a third of mine,practice makes perfect.....
next run im doing minimum 30% fatty pork butt,that way i can cook a little longer and not dry them out

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Originally Posted by 123chadder

they look good,but a tad underdone...the middle row,second from the righ looks perfectly done,i also did some with a buddy,his were a bit under cooked and he put in a dehydrater for 2 hours and they were perfect.i cooked lomger in my smoker but overcooked a third of mine,practice makes perfect.....
next run im doing minimum 30 fatty pork butt,that way i can cook a little longer and not dry them out

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They were completely raw. They are venison summer sausage with cracked black pepper and garlic before I started the smoker. I only posted the picture to show deerslayer99 what the hooks look like an how they work.

Roe+

oh no brother,i was talking about the 2nd pic in the first post...i should have used the qoute button

i made this summer sausage 2 weeks ago

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Originally Posted by 123chadder

oh no brother,i was talking about the 2nd pic in the first post...i should have used the qoute button

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No, they were all cooked, a few of the ones in the middle of the smoker were a little more moist than the ones on the edges, so I put them in the oven at 200 F for a half hour and tightened them up. I'll have to watch my spacing a little better next time. This time I did 10lbs., the last time I did 5 lbs. and the colour was more uniform. They taste fine though.

Roe+

what ratio of venison/pork did you use?

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Originally Posted by 123chadder

what ratio of venison/pork did you use?

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70/30 like I said in the original post. That said as far as fat content goes, I like 15-20% in hot smoked sausage and 25-30% in grilling sausages. Also, damper positioning greatly affects the moisture in your sausages, I keep it about 1/4 open as well check your water dish after 5 hours, sometimes they run dry.

Roe+