Substitute beer for water in pepperettes

[PrimoJeff]

Hello,

Is there any opinion on substituting beer for water in pepperette recipes?

Is there a noticable improvement in taste? Is there a noticeable or negative effect on texture?

I'm currently experimenting with various recipes using a 70-30 mix of venison/pork. Some recipes give you the option to substitute beer for water. One batch ended up being ruined. Meat was really dry and crumbly. Taste was fine but texture was awful. I used beer and also threw in a shot of bourbon. Not sure if it was the beer, or if my homemade spice mix threw it off.

Would love to hear from anyone who has experience on this. Thanks!

 

[BGKYSmoker]

Sure you can. I made Yuengling beer sticks a few years ago.
Just use at the same rate as the water, stir the beer to flatten it some as the salt in the mix will make it foam up.

 

[indaswamp]

Did you smoke the ones that came out dry and crumbly?

 

[PrimoJeff]

Did you smoke the ones that came out dry and crumbly?

I smoke them for first hour in my Primo smoker, then put in my LEM dehydrator to finish off. This method worked the previous times, with an out-of-the-box spice and cure.

 

[indaswamp]

What temp. did you smoke them at?

 

[donaltman3]

I always use a beer instead of water for venison and pork mix. And also always mix 50/50 deer to Boston butt. Beer seems to help take away some of the gaminess of the deer in my opinion. (Not sure how but I’ve done side by side smokes and am convinced of this.) I have not noticed any difference in texture between water and beer. I use one can (12oz) per 8-9 pounds of meat and hand mix.

 

[PrimoJeff]

What temp. did you smoke them at?

Smoke them for 1 hour at 130-150 and another hour 150-165.... slowly rising temps along the way.