Pfefferbeisser AKA Pepper Bites

[BGKYSmoker]

ground pork butt (750g)
pork backfat (250g) or another grind of butt same gram of 250

21.5 g salt (non iodized)
2.5 g cure 1
3 g ground white pepper (you can do 4g)
3 g (or 4g). depends on your taste.
2.5 g paprika
1.5 g garlic powder
1.5 g ground mace

sheep casing

As they are cured, they can be kept for several months. They will dry out even more so you need to vacuum seal them to stop this. As always, the important thing is to see-smell-taste!

 

[KBFlyer]

Yup pretty much the recipe I have but I use hot smoked paprika

I have a 3KG batch waiting to get stuffed today. Raining today so its a good day for stuffing.

Ingedients for 3 KG

75% Pork Shoulder (2250g)
25% Back Fat (750g)

Spices
7.48g Cure #1
64.5g Salt
9g White Pepper
9g Black Pepper
6g hot smoked paprika
3g garlic powder
3g mace

 

[KBFlyer]

Hey Rick
Do you let them dry out after smoking in room temps or do you use a lower temp to hang them? What would be the top temperature you would hang them in and for how long. I like a dryer feel but thats just me.

 

[zwiller]

Thanks for the recipe Rick. BOOKMARKED. I am pretty dang german and into german food but never heard of these and that is not easy to do.

 

[BGKYSmoker]

Hey Rick
Do you let them dry out after smoking in room temps or do you use a lower temp to hang them? What would be the top temperature you would hang them in and for how long. I like a dryer feel but thats just me.

I just cold smoked them and did a 3 day hang to dry them up some. You could go longer for dryer but my old toofes cant do the hard stuff anymore.

 

[KBFlyer]

Ya well my casings are a tad bigger then 22 sheep so I am planning on a longer hang. First smoke today and it had to be a dang hot day. Ice cream containers in the smoker keeping the temps down. Not ideal but doable if you keep up to whats going on.
Hopefully tomorrow will be cooler. Getting close to the 12 hour mark.

 

[KBFlyer]

Hey rick can these be taken to a normal IT temp like a snack stick. If so does it change the favor profile?

 

[BGKYSmoker]

Hey rick can these be taken to a normal IT temp like a snack stick. If so does it change the favor profile?

I didnt hot smoke these, the cold smoke did all the work. However I guess you could like a normal stick.

Yours looking good.

 

[hoity toit]

Cut, taste and vac seal day.

View attachment 672148

Ok now taste. I think more pepper but wife (being German) said no its fine.
View attachment 672149


Date vac seal to stop the drying process. In the fridge.
View attachment 672150

Damn, those look great !!

 

[BGKYSmoker]

Ya well my casings are a tad bigger then 22 sheep so I am planning on a longer hang. First smoke today and it had to be a dang hot day. Ice cream containers in the smoker keeping the temps down. Not ideal but doable if you keep up to whats going on.
Hopefully tomorrow will be cooler. Getting close to the 12 hour mark.
View attachment 672414

A friend of mine up in PA that does lots of cold smoking uses1L bottles frozen, when done just wipes the bottle off and back in the freezer.

 

[KBFlyer]

LOL not a problem anymore, 21°F today