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Old 01-07-2014, 10:03 AM   #1
Join Date: Jan 2014
Posts: 2

Looking for a pepperette receipe

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Old 01-07-2014, 12:28 PM   #2
Janet H's Avatar
Join Date: Aug 2012
Location: Washington State
Posts: 189
Welcome to the forum! You can find all sorts of recipes or alter this one. Consider some alternative protein for a nice twist...

Makes about 9 pounds
10 pounds of lean beef, any type of cut will do. If substituting deer or moose, use equal parts pork with lean meat
2 level tsp Prague Powder #1 (curing salt)
4 Tbsp paprika
6 Tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup molasses/Dark corn syrup/cane syrup
6 ounces fermento or powdered buttermilk

Partially freeze the meat, grind through small holed plate.
Add all spices above and mix well.
Stuff into 24-24mm casings. Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours.

Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees.
Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces.

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Old 01-10-2014, 11:26 AM   #3
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Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Thanks. I was just fixing to go try to google up what is a Pepperette. Looks like something that might pass for narrow gauge summer sausage around these parts. For those who dont have access to Prague Powders might try subbing out Morton's Tender Quck for the entire salt ration at the rate of 1.5 t. per lb of meat seems to work pretty well for cured products. Dropping to 1 t. pound for those who are trying to cut back on the salt intake.
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