Pfefferbeisser/Pepper Stix

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Almost frozen cubed pork ready for some old school grinding.

Here is my mix for Pfefferbeisser.
44.5g non iodized salt
5.04g cure 1
6.05g white pepper
6.05g black pepper (I used ground long black pepper)
4.04g course ground black pepper (added in after the grind)
4.04g paprika
2.05g garlic powder
2.04g mace
4.04g dextrose
pfb.jpg


2018g cubed darn near frozen pork.
pfb1.jpg


Dont want to get the LEM out for grinding on this. I'm waiting for an MRI for maybe another shoulder surgery (4th)

All the dry I sprinkled onto the cubes before grinding (except the course black pepper)

pfb2.jpg


Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.
pfb3.jpg
 
Almost frozen cubed pork ready for some old school grinding.

Here is my mix for Pfefferbeisser.
44.5g non iodized salt
5.04g cure 1
6.05g white pepper
6.05g black pepper (I used ground long black pepper)
4.04g course ground black pepper (added in after the grind)
4.04g paprika
2.05g garlic powder
2.04g mace
4.04g dextrose
View attachment 713249

2018g cubed darn near frozen pork.
View attachment 713250

Dont want to get the LEM out for grinding on this. I'm waiting for an MRI for maybe another shoulder surgery (4th)

All the dry I sprinkled onto the cubes before grinding (except the course black pepper)

View attachment 713251

Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.
View attachment 713252
Looks great but not brave enough to step up to sausage making Rick. But did find a hand grinder a couple of weeks ago that my BIL brought home from somewhere 😀. Gotta start making some burger meat soon!

Keith
 
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Reactions: crazymoon
I'll trade you a shoulder MRI and maybe surgery for a prostate biopsy I get to have done in a couple weeks lol.
Thanks Doug, but no thanks...🤣 I've had that done 3 times...🤕 Finally found what they thought they were looking for...
 
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Reactions: DougE
Though I was on the ride , must have jumped and missed the cart.

They look and sound good Rick, and nice to have a designated cranker.

Yes there would be no cold smoking up here for a few days either, way too cold for that.

David
 
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Reactions: Winterrider
That's one thing I absolutely love with the Auber PID. We were below 0° all last week and was still able to cold smoke bacon. Set the Auber at 37° and let it purr for 5 hrs each day. No worry of freezing.
 
Almost frozen cubed pork ready for some old school grinding.

Here is my mix for Pfefferbeisser.
44.5g non iodized salt
5.04g cure 1
6.05g white pepper
6.05g black pepper (I used ground long black pepper)
4.04g course ground black pepper (added in after the grind)
4.04g paprika
2.05g garlic powder
2.04g mace
4.04g dextrose
View attachment 713249

2018g cubed darn near frozen pork.
View attachment 713250

Dont want to get the LEM out for grinding on this. I'm waiting for an MRI for maybe another shoulder surgery (4th)

All the dry I sprinkled onto the cubes before grinding (except the course black pepper)

View attachment 713251

Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.
View attachment 713252
Watching this thread....
 
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