Home Made Wild Meat Pepperettes/Snack Sticks

These can be made in the oven if you do not have a smoker. I will admit they are much better out of the smoker, but they are still quite tasty out of the oven. If making these in the oven, place the stuffed pepperettes on a wire rack over a rimmed baking sheet and cook at 170 degrees Fahrenheit for 8 hours.

INGREDIENTS

5 pounds ground pork

3 pounds ground venison, elk, moose, bear or bison 

1 cup GF beer (I use New Grist)

1/2 cup powdered milk

3 tablespoons onion salt

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons ground mustard

2 tablespoons hot pepper flakes (or more if you like more heat)

1 tablespoon ground coriander

1/2 tablespoon fennel seed

1/2 tablespoon chili powder

1/2 tablespoon Instacure (Prague powder #1)

1/2 tablespoon nutmeg

2 teaspoons liquid smoke

2 teaspoons fresh ground pepper

2 teaspoons brown sugar

Collagen casings

  

DIRECTIONS

Crush the fennel seed with a spice grinder or mortar and pestle and mix with remaining spices and sugar.

Whisk together the beer and powdered milk and whisk in the spices and liquid smoke.

Mix this well with the meat and stuff into casings, twist and tie off at desired length; place in refrigerator overnight to allow flavours to meld.

Prepare smoker using hickory wood chips and smoke at no higher than 165 degrees Fahrenheit for as long as it takes for the pepperettes to achieve an internal temperature of 160 degrees Fahrenheit, this will vary and depends on the type of smoker you are using. (This low heat will allow for the fat to stay inside the casings)

Remove from smoker and allow cooling completely at room temperature then in the refrigerator for a couple of hours.

Then if you like a dry pepperette, hang them in a cool dry place and let dry for 48 hours.

Enjoy!