Sausage/Pepperettes
- Thread starter dawson29
- Start date
Not sure where your located,,,,
I go out of my way,, hamilton to chatham, to get my game processed into pepperettes at Roesch Meats, in Kent bridge.
Around $5 lb, they supply the pork, pricey but sooo good..
I go out of my way,, hamilton to chatham, to get my game processed into pepperettes at Roesch Meats, in Kent bridge.
Around $5 lb, they supply the pork, pricey but sooo good..
Roesch Meats and more Chatham-Kent Butcher and Abattoir
www.rmeats.com
dawson29
Well-Known Member
You wouldn’t have a picture of them would you? I’ve dealt with Atwood, Highgate, Vanessa Meats, Evelyns, and a guy in Jarvis. Each have their own great flavours. I definitely want to try something new.
dawson29
Well-Known Member
I’ve had them too. Excellent recipe. Shelf stability in pepperettes is key for me if I’m going to be packing them in my pockets whether fishing or in the deer woods 
. I found highgates product if not kept refrigerated will begin developing off flavours and mold after being exposed to room temperatures for too long. Don’t get me wrong like I said if kept refrigerated nothing wrong with Highgate. Cheers guys
. I found highgates product if not kept refrigerated will begin developing off flavours and mold after being exposed to room temperatures for too long. Don’t get me wrong like I said if kept refrigerated nothing wrong with Highgate. Cheers guys
Would be nice to be able to get a couple different batches made up from a couple places.
One product thats good for table fare, and one thats good for week long back pack trips in warm weather.
Nitrates are not a great thing to be ingesting,, so the less of that the better.
However, nobody likes a bout of botulism,, so some nitrates are necessary,,
Atwoods looked tasty, and having some shelf stable snacks is a bonus,
I just wouldn't want all of my game processed into that type of a product.
And the 25lb min most places want to do a batch, tho understandable, is a lot of pepperttes,,
It happens, but it is rare ive had mold grow on a package o f sticks that ive left on the counter to dry out a bit,
they seam to get eaten as fast as they dry out. If shelf stability is a high priority, Roesch may not be the best choice.
One product thats good for table fare, and one thats good for week long back pack trips in warm weather.
Nitrates are not a great thing to be ingesting,, so the less of that the better.
However, nobody likes a bout of botulism,, so some nitrates are necessary,,
Atwoods looked tasty, and having some shelf stable snacks is a bonus,
I just wouldn't want all of my game processed into that type of a product.
And the 25lb min most places want to do a batch, tho understandable, is a lot of pepperttes,,
It happens, but it is rare ive had mold grow on a package o f sticks that ive left on the counter to dry out a bit,
they seam to get eaten as fast as they dry out. If shelf stability is a high priority, Roesch may not be the best choice.
Attwood meats or J Mar meats in Mount Forest. Attwood meats used to be Noah Martins until they sold the trade marked name but the processing is still done by the old staff. J Mar has a wide variety of ways to process your venison or whatever you use,
In Hamilton - Brantford area try Gourmet Meats on Hwy 6 between Mt Hope and Caledonia. We have used them for many yrs and do pepperettes and pepperoni (larger). I get mine in brown paper bags fresh and then freeze them in vacuum sealed bags into whatever # you liked, 8 sticks or 10 whatever you want. They dont dry out this way. He has a large building out back with a cooler that is just for wild game for people that need to cool their meat in early season hunts. Processes, freeze, sausages and makes pepperoni and will skin your deer for an extra cost.