- May 31, 2022
- 634
- 1,173
I liked the Adobo teres major I did a couple of months ago enough that I wanted to do a larger eye round with these seasonings.
Puree an entire small can of chipotles in adobo sauce. I used three giant tablespoons of the puree and froze the rest for next time.
2.5% salt
0.25% cure #2
2% cracked black pepper
1% chipotle powder (preferably made from chipotles you smoked yourself)
0.5% garlic powder
Vac sealed and cured for a little over one month, rinsed, and shoved into a 90mm collagen casing that was pricked heavily, and wiped down with Mold 600. Net it up and into the cave.
Puree an entire small can of chipotles in adobo sauce. I used three giant tablespoons of the puree and froze the rest for next time.
2.5% salt
0.25% cure #2
2% cracked black pepper
1% chipotle powder (preferably made from chipotles you smoked yourself)
0.5% garlic powder
Vac sealed and cured for a little over one month, rinsed, and shoved into a 90mm collagen casing that was pricked heavily, and wiped down with Mold 600. Net it up and into the cave.