Run #2 on the new smoker.
4.5# 90/10 ground beef
.5# pork fat, fine grind
105gm Legg #116 spice mix
5.5gm Cure #1
13.35gm STp binder
3 finely ground smoked jalapeños
1/3 cup water
11gm ECA
Mixed everything but the ECA and put in the fridge overnight. ECA and another 1/4 water mixed in prior to stuffing into 21mm collagen casings.
Into the smoker on hickory. One hours at 120, two at 130, two at 140, one at 150 and then finished at 165 to an IT of 152.
A bit of a kick with a light smoky flavor.
4.5# 90/10 ground beef
.5# pork fat, fine grind
105gm Legg #116 spice mix
5.5gm Cure #1
13.35gm STp binder
3 finely ground smoked jalapeños
1/3 cup water
11gm ECA
Mixed everything but the ECA and put in the fridge overnight. ECA and another 1/4 water mixed in prior to stuffing into 21mm collagen casings.
Into the smoker on hickory. One hours at 120, two at 130, two at 140, one at 150 and then finished at 165 to an IT of 152.
A bit of a kick with a light smoky flavor.