Not solely are these smoky little meat sticks an excellent snack within the blind, however they’re additionally an superior reward for farmers who allow you to hunt on their land.
Ingredients
Makes 2 kilos
- 1 lb positive floor goose breast
- 1 lb positive floor pork shoulder
- 1/2 tbsp cracked black pepper
- 1/2 tbsp kosher salt
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 2 tsp maple syrup
- 1.5 tbsp pink curing salt
- 1/2 cup chilly water
- 1 pack of 19 mm smoked collagen casings
Directions for pepperettes
1. Mix all substances totally in a big bowl, ensuring all spices are evenly integrated into the meat and that the pork and goose are properly blended.
2. Load meat into the sausage stuffer and roll casings onto the spout.
3. Fill casings tightly, tying them off each 6 inches.
4. Place right into a plastic bag and let treatment in a single day.
5. The subsequent morning, set the smoker to 200 F and smoke till inner temperature reaches 155 F. Let pepperettes cool.
6. Vacuum seal and freeze pepperettes that gained’t be eaten inside 1 week.
Andrew Rochon is OOD’s meals editor. You can observe extra of his culinary adventures on Instagram: @wilderness_chef
Originally revealed within the Jan.-Feb. 2022 difficulty of Ontario OUT of DOORS