Black Pfefferbeisser

[BGKYSmoker]

Ready to make more Black Pfefferbeisser.

21.5 g black Hawaiian sea salt
2.5 g cure 1....I'm using eco-cure 1...... 10g
3 g white pepper
3 g black pepper.....I'm using ground black long pepper
2 g paprika....smoked
1 g garlic powder
1 g mace

1000g fresh ground pork.

Black long pepper.

I ground everything.

Mixing, added 1/2 cup distilled water.
Nice protein extraction. Should darken when I put some smoke to it.

Cover and fridge for later stuffing....Maybe sheep or 19mm collagen.

Digging through my tote of stuffing items I found my sanitizer. Wash your tools as normally then use this.
I use a spray bottle.

 

[02ebz06]

I have some Cyprus black sea salt.
Might have to look for some of the Hawaiian variety when over there.

Looking forward to the result.

 

[SmokinEdge]

Looks delicious as a recipe. I’m guessing you are liking the Eco-cure? Or just trying to use it up?

 

[indaswamp]

Cool! What is this black sea salt? I've never heard of it before. What makes it black?

 

[BGKYSmoker]

Looks delicious as a recipe. I’m guessing you are liking the Eco-cure? Or just trying to use it up?

Making this for SIL, told him I can make without all the cure 1.

 

[BGKYSmoker]

Cool! What is this black sea salt? I've never heard of it before. What makes it black?

Label reads, sea salt, activated charcoal. I know charcoal is good for your liver and for cuts.
(we use it on the cows and horses when I was at home)

 

[indaswamp]

Ah...thanks.

 

[BGKYSmoker]

Craft show yesterday

Got stuffed this morning.

Sheep casing.

Let em hang at room temp. Sorta like making South African drowors.
24 hours then some smoke.

 

[BGKYSmoker]

Cold smoke time. Going with hickory.

 

[Fueling Around]

neat
Just a natural ferment, nothing added?
Do you use the fan when cold smoking or only for hot?

 

[crazymoon]

Rick, Another great post and great looking sticks !

 

[BGKYSmoker]

Rick, Another great post and great looking sticks !

Thanks

 

[BGKYSmoker]

neat
Just a natural ferment, nothing added?
Do you use the fan when cold smoking or only for hot?

Yeah just basic, no fermentation. no fan this time.

 

[BGKYSmoker]

New dust in ready for another 4 hour smoke.

 

[cptnding]

New dust in ready for another 4 hour smoke.

View attachment 680982

What sort of dust do you use? Broken down pellets or some other type?
I've always used pellets but keep seeing good things about the dust.

 

[BGKYSmoker]

What sort of dust do you use? Broken down pellets or some other type?
I've always used pellets but keep seeing good things about the dust.

I buy my dust by the 5 pound bag.
The three local cabinet shops cant guarantee that there is no pine in their dust.

 

[cptnding]

I buy my dust by the 5 pound bag.
The three local cabinet shops cant guarantee that there is no pine in their dust.

Where do you buy it?
I'd like to give this a try with my bacon.
Thanks for your help!

 

[BGKYSmoker]

Where do you buy it?
I'd like to give this a try with my bacon.
Thanks for your help!

I buy from the sausage maker site
the 3x5 combo pack. 5lbs each, hickory, apple & cherry

 

[BGKYSmoker]

Good cold smoke. Now few days to hang and dry some.

 

[BGKYSmoker]

Ok good
Ready to head to Georgia.