WILD GAME VENISON PEPPER SNACK STICKS | PFEFFERBEISSER | RECIPE | KRAUT+REDNECK
Complete Recipe how-to make Wild Game Venison Pepper Snack Sticks - Pfefferbeisser. Step-by-step Instructions, Curing Meat Information and Cold Smoking Instructions.
Beautiful footage and mouthwatering photography of the process. Watch step-by-step instructions, all the ingredients and items that you need, additional tips and tricks and answers to frequently asked questions.
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Here is a GERMAN version of the blogpost, with German recipe instructions
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Make sure to check out the website. There is a lot of extra information. Stories and anecdotes about how we got the recipe and information how to find the spices and items you will need.
RECIPE:
MEAT:
Venison (35%)
Pork Shoulder (35%)
Pork Belly (30%)
Meat can be substituted to: Beef instead of Venison, Wild Boar Shoulder instead of regular Pork Shoulder, Elk instead of Venison.
Try to keep a 35-35-30 ration, though.
I used a total of 9kg/20lbs of meat. All numbers refer to 20lbs!
SALT
• Instacure #01:
1tsp (6g) per 5lbs meat
In this recipe: 4tsp (24g) Instacure
• Seasalt:
3tblsp (40g) per 5lbs meat
In this recipe: 156g Seasalt (NOT MORE, add later if desired)
180g salt -24g Instacure (which basically is salt too) = 156g
SPICES (for 20lbs of meat)
• 90g Paprika (can be split into Sweet and Hot Paprika)
20g Black Peppercorns crushed
• 20g Red Peppercorns crushed
• 5g Garlic Powder
• 5g Onion Powder
• 9g Yellow Mustard Seeds whole
• 9g Caraway Powder
• 9g Mace
EXTRAS (for 20lbs of meat)
• 5g Ascorbin Säure
• 10g Brown Sugar
7cl Pear Brandy / Whiskey / Rum
TOOLS
Collagen Casings 17mm
Meat Grinder
Sausage Stuffer
Cold Smoke Generator with a cabinet
PROCESS:
• Cut Meat into chunks that fit your meat grinder
• Toast Peppercorns, Mustard Seeds
• Crush Peppercorns with Mortar and Pestle
• Blend remaining Spices, Salt, Instacure, Sugar and mix well
• In the meantime Slightly freeze meat
• grind meat 6mm coarse (porkbelly better on medium)
• layer the meat meticulously, each layer gets a third of spice-salt mix
• cool down again
• kneed by hand
• add liquor
• taste for salt content (I usually taste it, but don’t consume the raw meat)
• adjust if needed
• kneed until it gets a homogenous mass with a tacky consistency
• cool down if needed
• fill into 17mm collagen casings, leave end piece of casing long enough to make a knot for hanging
• let cure for 2 days at around 50 degrees hanging in cool space (around 50 F)
• cold smoke three times for 8 hours between 50-70 degrees
• rest in fridge in between
• let dry to desired consistency for 3-4 days
enjoy or vacuum pack, sausages can be stored in freezer
IMPORTANT:
Make sure you understand how to calculate the salt and Instacure #01 meat to salt ratio. Wrong proportions can be harmful to your health. If in question, consult a professional.
Make sure your meat is below 50 F when processing. It is better to have it ice-cold. Take your time and semi-freeze it again in between if needed. Warmer temperatures over extended periods of time can cause the growth of bacteria and be harmful to your health.
Make sure your cold-smoke set-up operates in ideal temperatures. Cold smoking is supposed to happen between 50F and 70F (max)
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