Bear sausage or pepperoni? Recipe and directions?

Community > Butchering, Cooking, Recipes

<< < (3/3)

boomstick:
Pork fat with pepperoni renders out at low temperature I use beef fat I think it works better with pepperoni

boomstick:
To buy fat is cheper than buying pork butt or shoulder

LndShrk:

--- Quote from: IBspoiled on September 09, 2013, 09:00:34 AM ---Would like to turn some bear meat into sausage or pepperoni. Have never tried making either before. I have a meat grinder, but not the sausage stuffer, but I can get one. We also have a Lil Chief smoker. A couple questions I have, does the smoker get the bear meat to the right temperature needed? I have read it is like pork and you have to get the temperature right or can get sick. Does anyone have a spice recipe that they could share? And any tips in making this would be great. I have probably about 30lbs of meat. Thanks, IBspoiled Wife

--- End quote ---

I did these Jalapeno ducks just recently and really liked the way they turned out..
These are pre smoked. I will post the recipe later as it is at home..

As for smoking. It is a full process. The meat must be properly prepared and cured. Smoking Sausages is best when you can ramp the temps up. I use a PID controller on my smokers and start the meat out on 125 deg for 3 hrs (Or until the meat temp reaches 100 deg) The first hour is no smoke to allow the case to dry. They Heavy smoke. Stage 2 is 135 deg smoker temp still running smoke for 1.5 hrs. From there we jump to 150 deg smoker temp for 1 hour and I kill the smoke at this point. Then the smoker goes to 165 deg until meat reaches an Internal temp of 163 Min. This can take hours as there is a "Stall" period when going through this where the meat will reach a certain temp and stall out and won't warm up. (Has to do with humidity and many other factors).

With all that said..
Using a little chief can be done. They tend to run about 180 deg is the issue so you have to really watch it close as at that temp the fat will break down and cause the smoke to not adhere as well as dry the meat. What I would do in your scenario is

1. Run the smoker but try and keep it cooler in the 130 to 140 range applying heavy smoke 2 to 3 hours
2. Water bath the sausage in water that is at 165 - 170 deg until the internal temp of the sausage is at 163
3. Rinse off in cold water till the internal temp drops to 100 deg
4. Hang room temp to dry and let bloom

Navigation

 Message Index

Go to full version