Pfefferbeisser/Pepper Stix

[BGKYSmoker]

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

2018g cubed darn near frozen pork.

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)

Will give the mix another hand mix tomorrow before stuffing into 20mm sheep casing.
Cover and fridge.

 

[millerbuilds]

Looking good, I am in for the ride!

- Jason

 

[JIMSMOKES]

Looks good. So you're wondering about shoulder surgery and you decide to hand crank out a grind?

 

[BGKYSmoker]

Looks good. So you're wondering about shoulder surgery and you decide to hand crank out a grind?

My wife does the cranking on both the grinder and stuffer.
We dont get the LEM electric out unless we have a 30lb batch

 

[SmokinEdge]

Had to look it up. “Pepper bites “ sounds like a delicious snack stick.

 

[DougE]

I'm waiting for an MRI for maybe another shoulder surgery (4th)

Looks good, Rick!

 

[Gonna Smoke]

I'm waiting for an MRI for maybe another shoulder surgery (4th)

I feel your pain.

Anyway, I'm in for the sausage...

 

[DougE]

I feel your pain.

Anyway, I'm in for the sausage...

I'll trade you a shoulder MRI and maybe surgery for a prostate biopsy I get to have done in a couple weeks lol.

 

[BGKYSmoker]

I'll trade you a shoulder MRI and maybe surgery for a prostate biopsy I get to have done in a couple weeks lol.

Oh man will be sending up a prayer for ya.

when we going to hook up?

 

[BGKYSmoker]

Stuffing day for the Pfefferbeisser.

The cranker lady.

Not all the same length but no worries.
Overnight hang, tomorrow morn is 12 hrs of cold smoke. then rest for another overnight and another 12 hr smoke.

 

[912smoker]

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

 

[Gonna Smoke]

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...

 

[Winterrider]

Sausage looks great, had to be the cranker. . .

 

[smokerjim]

Looking good, hats off to the stuffer cranker.

 

[DougE]

Thanks Doug, but no thanks... I've had that done 3 times...

Hell, they prolly had the dang thing nearly removed after that many times.

 

[BGKYSmoker]

Cold smoke day.
Hope they dont freeze out here.

 

[DRKsmoking]

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

 

[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.

 

[millerbuilds]

Cold smoke day.
Hope they dont freeze out here.

View attachment 713339

Looking good!
- Jason

 

[hoity toit]

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....