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looking for a very mild snack stick/slim jim/pepperette recipe

post #1 of 9
Thread Starter 

hello all hoping you can help me out.

I am in desperate need of a real mild slim jim recipe. I made up a batch of lem snack stick seasoning and my wife and daughter found even that too spicy.

thats the problem with premix is you get what they decide. Here in canada they are called pepperettes and have an orangy colour to them, ingredients show pork and chicken.

Any help would be appreciated.

thanks

Brian

post #2 of 9

Morning Brian.........I have one person on my list that thinks the AC Leggs snack stick mix is too spicy.........although she loves the flavor. So for her, I use enough mix for 5 lb but use 8 lb of meat.

There are also some killer recipes for sticks on this site.......just use less of the hot stuff.

Hope this helps........

 

Brad

post #3 of 9
Thread Starter 

I looked at so many recipes I think I have overload and just confused myself more. saw a few I will put on the possible list. one that I did see used mustard seed but when I looked up mustard seed it says even that gets hot when added to moisture. Think I am just confused as what ingredients are essential to a particular recipe.

post #4 of 9
I used this one:
http://www.smokingmeatforums.com/t/95395/unstuffed-smoked-beef-pepperoni-sticks-with-qview
I added heat to the base recipe and still thought it was on the mild side so by the recipe it should fit the bill.
post #5 of 9
Thread Starter 

does look good if i eliminate the red pepper. loved bears bacon so this should be great. thanks

post #6 of 9
Let us know. I increased the red pepper to 1/2 Tablespoon and added another 1/2 Tablespoon of Chipotle tabasco to the first batch. By the time those were smoked I had about 2# left and added a tsp of Sriracha. Those will get smoked tonight so we'll see. At least we get to ear our experiments!
post #7 of 9

Navier, Me also be from the great white north, and I can say this forum is missing a lot of the Canadian sausages, like the dried or moist version of the pepperettes we have up here.

post #8 of 9

This is the recipe i have used in the past for pepperetts. Its a large batch but if you have the recipe calculator found here on the forum it will break it down for you.

 

THIS RECIPE USES CURE #2. IF YOUR NOT FAMILIAR WITH ITS USE I WOULD SUGGEST YOU READ ON ITS USE.

 

Here's my recipe

Pepperetts


8 Lbs. Pork shoulder
7 Lbs. Lean ground beef
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander 
6 Tbs. Milk powder
1/2 tsp. starter culture (T-SPX) MIX WITH 1/2 CUP COLD DISTILLED WATER, Set aside mix in last
8 cups cold distilled water (for this large batch) Use 1/2 cup for a 5lb batch

Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in 1/2 cup of water and mix into meat. Stuff into19-22mm collagen casings. Link TIE into any length you like. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..

post #9 of 9
Quote:
Originally Posted by nepas View Post

This is the recipe i have used in the past for pepperetts. Its a large batch but if you have the recipe calculator found here on the forum it will break it down for you.

THIS RECIPE USES CURE #2. IF YOUR NOT FAMILIAR WITH ITS USE I WOULD SUGGEST YOU READ ON ITS USE.

Here's my recipe



Pepperetts





8 Lbs. Pork shoulder

7 Lbs. Lean ground beef

6 Tbs. Salt

9 Tbs. Paprika

1 Tbs. Chile powder

1.5 Tbs. Cayenne pepper

1 Tbs. Crushed red Chile flakes

1.5 Tbs. Black pepper

1 Tbs. White pepper

1 Tbs. Prague powder #2

1 Tbs. Mace

1.5 Tbs. Sugar

3 Tbs. Ground Mustard

3 Tbs. Ground Coriander 

6 Tbs. Milk powder

1/2 tsp. starter culture (T-SPX) MIX WITH 1/2 CUP COLD DISTILLED WATER, Set aside mix in last

8 cups cold distilled water (for this large batch) Use 1/2 cup for a 5lb batch



Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in 1/2 cup of water and mix into meat. Stuff into19-22mm collagen casings. Link TIE into any length you like. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
. This looks like the dry version we buy in Canada. Does not need to be refrigerated. The water volumes in the recipe seem to be off though. 1/2 or 1cup for 5lb sounds right but 8 cups for 15 lb does not. I will definitely be trying this recipe.
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