Pfefferbeisser AKA Pepper Bites and decided to try them. I had 3 KG's of ground pork in my freezer and plenty of back fat so I was pretty much set but found out I did not have enough small sheep casings to do the job. Finally found my smaller brat casings so I used them. The house I live in was a old farm house at one time. Part of my basement is a crawl space and was the perfect temp and humidity to hang (ferment) them. I went with a two day ferment.
The plan is smoke 12 hours, rest them for 12 hours. My tube smoker goes close to 8 hours so I gave them 3 sessions of smoke.
They rested, dried for a week. Vac packed some, gave some away and ate some.
Tasty
Full recipe here:
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