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Thread: Venison Pepperettes

  1. #1
    Just starting out

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    Default Venison Pepperettes

    I was just wondering where everyone goes to get pepperettes done. I have a spot that does them the way I like them (packed tight in casing, on the dry and lean side - sometimes as much as 90 percent venison). They are in Grey-Bruce county but they are backlogged (for a reason).

    Where does everyone have their pepperettes done and how do you like them?

    I am considering alternate meat packing companies in order to get some pepperettes sooner than later.

    Thanks

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  3. #2
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    I go to country meat cuts in utopia. I like the pepperettes there.

  4. #3
    Apprentice

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    Between Guelph and Elmira
    Called Brubacher Meats

    519-669-8965
    ------------------------------------------
    Be kinder than necessary, for everyone you meet is fighting some kind of battle

  5. #4
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    Thanks guys. How do the style of the pepperettes compare to what was described in OP?

    Thanks again

  6. #5
    Leads by example

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    I make my own in my Bradley smoker.

    Its really not that hard and very rewarding!


  7. #6
    Has too much time on their hands

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    Quote Originally Posted by bellerivercrossbowhunter View Post
    I make my own in my Bradley smoker.

    Its really not that hard and very rewarding!

    I'm in the same boat, I process all my own meats. Just finished 80lbs of sausages.

    I like to know what I'm getting and at times I worry I'm not getting my own venison back and I've seen how others take care of their deer.

    Sent from my SM-G973W using Tapatalk
    How is it one careless cigarette can cause a forest fire, but it takes a whole box of matches to light a campfire?

  8. #7
    Has all the answers

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    You boys had better be damn sure you have a ring on your finger before you start pigging those things into you. What "fell" out of me after consuming my last batch damn near cost me my marriage. My wife said she's leaving me if I ever eat another one.

  9. #8
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    Quote Originally Posted by oaknut View Post
    I'm in the same boat, I process all my own meats. Just finished 80lbs of sausages.

    I like to know what I'm getting and at times I worry I'm not getting my own venison back and I've seen how others take care of their deer.

    Sent from my SM-G973W using Tapatalk
    Smart man!

    The best thing I ever did was learn how to process my own deer.

    I also make my own Jerky now and it's also excellent for snacking!

  10. #9
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    i like j mar but thats because i always do my pigs there. they aren't super tightly packed i dont think tho. but man they are tasty

  11. #10
    Has too much time on their hands

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    Quote Originally Posted by punkrockerpj View Post
    i like j mar but thats because i always do my pigs there. they aren't super tightly packed i dont think tho. but man they are tasty
    Another vote for Jay Mar. They are just north of Mt Forest. They custom make them to your specs. You pick how much pork to add from juicy to dry. From suicide to mild. Did 110 lbs of bear there this year. 20 percent pork and medium spice. Vacuum sealed they keep in the freezer for years.
    They say a man turns old when sorrow and regret take the place of hope and dreams

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