Ugh. I am making a trial batch of Teriyaki snack sticks with Ghost pepper cheese. So 3 hours in I realize there is no Instacure in it. Now I started with a commercial Teriyaki mix and add some honey as always. internal temp is past 140 at 4 hours in. smoking temps are as follows 130 first hour 145 second 2 hrs 160 at 5 hours.
40% 80/20 preground beef, 40 % fresh ground by me peeled knuckle and 20% pork lion also ground fresh by me.
I will finish to IT of 162 at 175 degrees.
BIG QUESTION Are they going to be ok??
40% 80/20 preground beef, 40 % fresh ground by me peeled knuckle and 20% pork lion also ground fresh by me.
I will finish to IT of 162 at 175 degrees.
BIG QUESTION Are they going to be ok??
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