It was nice to get back and start doing the stuff that we know best. Fall is soon on the horizon and the mongrels are complaining that there are no snacks available for school. They want some Jerky and Pepperettes. I have to agree that we need to stock up on some, the rabble that I hang with have been sniffing around, it not like they didn’t get enough barbeque over the summer.

There are also a few guys from Montreal that we met in Barrie, Team Smoke Damage. A few of these gentlemen, I throw that around loosely, expressed an interest in some of our more custom sausage work, those very heavy spices and hot stupid items. Gerry be careful for what you ask...

Roasted jalapenos and habanero chilies find their way into my diet on numinous occasions. I love to eat the heat as much as I can. There is something to say about the utopia high you get from the endorphin of eating extra hot. I can get the same feeling as those runners get after so many miles. Have you seen my fat ass... there is no way I'm running 5 miles, won’t happen.
 
I really like the heat, it's like a fickle love affair, that does not love me back. An emotional high followed by hours of guilty heartburn and then that burning ring of fire. I pledge never to return to her bosom but find myself drawn back to her every time, dam her, I really have no self control.

For those who do not understand a pepperette is a very thin ½ inch pepperoni, and is generally smoked and not dried cured. We have some great recipes but have conceded that the package kits available at Butcher & Packers are a reasonable price when you factor in the spices and casing. B&P

The nice thing about the kit is that you do not need a smoker or even a grinder, a 5 pound horn stuffer will do the trick. You can buy your meat ground and cook the products in your oven. I did this for years until we finally got some serious tools.

We tossed 13 pounds of beef into that monster grinder of mine which took a total of 3 minutes to grind, as fast as we could get it in. We were processing in mid August with an ambient temperature of 92 (f) so keeping the meat cool was a concern. As soon as it was ground it went back into the freezer. Right after, 14 pounds of pork trimmings were then ground. Mixed the beef, pork and the kit as directed and we has some succulent product. Half went back into the freezer with the other half to be spiced up. To this mix we added more granulated garlic, onion, and three types of chili powder, including ground habanero with a scoville units measurement of 250,000 (ouch). These pepperettes were classed well beyond hot and hence named "Stupid"

Into the Bradley for a 4 hour cherry smoke and perfection. I really need to do these in a larger smoker, there is just not enough room and it took two runs. I may have to head to Cabela’s later this month and look at a 40 inch smoker model, propane perhaps.

Well the results speak for itself. I wish you could have smellovision, as they are amazing. I doubt that this technology should ever be developed, with all of the good , I can see the horrible misleading results that could be obtained. I just had to try a stupid one, it was good, which led to another, I should have known better that they are a slow, slow burn. I had to hit the cold milk, when this was not enough then I had to hit the cream, Ahhhhh there’s that feeling....... (dam her)