FishyWishy Posted October 18, 2010 Report Share Posted October 18, 2010 Hi fellas, I have a question. I have a good amount of moose in the freezer (just got one up north). and I was wondering where I could get some of it turned into pepperettes in the area. Thanks. Link to comment Share on other sites More sharing options...
Smokin Joe Posted October 18, 2010 Report Share Posted October 18, 2010 I'd check with Denis @ Fishin Niagara or Chilli. Link to comment Share on other sites More sharing options...
FishyWishy Posted October 18, 2010 Author Report Share Posted October 18, 2010 I'd check with Denis @ Fishin Niagara or Chilli. Thanks Joe. I hope one of those fine lads replies. Link to comment Share on other sites More sharing options...
ogliq2 Posted November 24, 2010 Report Share Posted November 24, 2010 Hi fellas, I have a question. I have a good amount of moose in the freezer (just got one up north). and I was wondering where I could get some of it turned into pepperettes in the area. Thanks. Niagara Sausage on Ridge rd in Welland has by far the best pepperettes around, and they use natural wood smoke. They also make (or at least used to) the sausages for the guys outside Canadian Tire. I believe their number is 905 734 3948 Link to comment Share on other sites More sharing options...
Dan Andrews Posted November 24, 2010 Report Share Posted November 24, 2010 Niagara Sausage on Ridge rd in Welland has by far the best pepperettes around, and they use natural wood smoke. They also make (or at least used to) the sausages for the guys outside Canadian Tire. I believe their number is 905 734 3948 I just called them and they told me the only wild game they do is venison and it has to be boneless and clean. Link to comment Share on other sites More sharing options...
FishyWishy Posted November 24, 2010 Author Report Share Posted November 24, 2010 I had mine done at Joe's Meats and Deli in Port Colborne (Fares Road)on the advice of a friend that uses them a lot. He made them, 15lbs pepperettes and 10 lb pepperoni, with 1/2 my moose (14 lbs) and 1/2 his pork (11 lbs) (ok not quite 50/50 as I had brought in more moose than required). Then I hung them in the workshop in my basement (with ceiling fan running for good airflow) until they were dried to my liking. Took down the pepperettes Saturday. Just took down the pepperoni last night. Can't complain...I likes them. I just called them and they told me the only wild game they do is venison and it has to be boneless and clean. In all technicality Venison includes Moose...My meat is all boneless and clean. Had the original butchering done in Kirkland Lake after 7 days hanging in a cool garage out of the sun....before I came home...damned that meat is good and tender. It would be interesting to have a taste test of the various local sausage guys' offerings though. FW Link to comment Share on other sites More sharing options...
smerchly Posted November 25, 2010 Report Share Posted November 25, 2010 You might want to consider making some beef (moose) jerky......so good ! My moose hunting bud used to make an excellent jerky from moose steaks . He made a brine up and used the food dehydrator to dry the meat to suit your own taste . Nice to take some ice fishing etc . there's a lot of recipes on jerky & moose is considered excellent meat for it . here's just one link of many ....You can use a smoker or dehydrator & the results are gooooood . http://www.ehow.com/...oose-jerky.html Link to comment Share on other sites More sharing options...
Court Rose Posted November 25, 2010 Report Share Posted November 25, 2010 I had Chuck Simpson make mine a few times, it was good, not sure if he is still doing it. Link to comment Share on other sites More sharing options...
ogliq2 Posted November 25, 2010 Report Share Posted November 25, 2010 Niagara sausage makes pepperettes regularly. If you stop in and buy a few, I'll be willing to bet that you'll agree they're the best. Especially if you dry them out more. Link to comment Share on other sites More sharing options...
FishyWishy Posted November 25, 2010 Author Report Share Posted November 25, 2010 You might want to consider making some beef (moose) jerky......so good ! My moose hunting bud used to make an excellent jerky from moose steaks . He made a brine up and used the food dehydrator to dry the meat to suit your own taste . Nice to take some ice fishing etc . there's a lot of recipes on jerky & moose is considered excellent meat for it . here's just one link of many ....You can use a smoker or dehydrator & the results are gooooood . http://www.ehow.com/...oose-jerky.html I have a great recipe for moose jerky. Real jerky from roasts or steaks (not the ground type - yecht). Soaked overnight in a brine solution and then dried in the oven (hund from the top rack with skewers) at the lowest temp setting possible for 6-10 hours. Haven't decided to make any yet...as that will make my moose meat very short lived (I am a recovering jerky addict) FW Link to comment Share on other sites More sharing options...
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