So I read Ricks post about these Pfefferbeisser AKA Pepper Bites and decided to try them. I had 3 KG's of ground pork in my freezer and plenty of back fat so I was pretty much set but found out I did not have enough small sheep casings to do the job. Finally found my smaller brat casings so I used them. The house I live in was a old farm house at one time. Part of my basement is a crawl space and was the perfect temp and humidity to hang (ferment) them. I went with a two day ferment.
The plan is smoke 12 hours, rest them for 12 hours. My tube smoker goes close to 8 hours so I gave them 3 sessions of smoke.
The will now rest, dry for at least a week. Maybe two depending on how they dry out.
After 2nd day
3rd day of smoke
Resting in my curing chamber that is not being used at the moment.
The plan is smoke 12 hours, rest them for 12 hours. My tube smoker goes close to 8 hours so I gave them 3 sessions of smoke.
The will now rest, dry for at least a week. Maybe two depending on how they dry out.
After 2nd day
3rd day of smoke
Resting in my curing chamber that is not being used at the moment.
