I'm planning to smoke my first venison SS soon in my MES 40 and am trying to figure out a good recipe to start with. I've done some searching around here and was planning to try the following ratio:
3lbs venison
2lbs pork butt
1TBS black Pepper
1tsp mustard seed
1tsp marjoram
1TBS sugar
1TBS garlic powder
4 jalapenos chopped
1/2lb of Kraft crumbles cheese
Enough cure #1 for the weight of the meat and other ingredients (little over 1tsp)
I was wondering if it would be a good idea to add non-fat dry milk or if I should try a mix without it first? Should some salt be added to this recipe in addition to the cure? I've also seen some recipes that include buttermilk for fermenting and was wondering if that is a good process to follow.
Plan is to grind, mix, grind and then let cure in the fridge for 24-48 hours and then stuff. Will smoke at 110-120 for an hour with no smoke. Then 140 for four hours with smoke. Then up to 170 until IT reaches 155. Ice bath and then hanging to bloom for a few hours.
Just looking for any thoughts on if I can improve the recipe or process. Thanks all!
3lbs venison
2lbs pork butt
1TBS black Pepper
1tsp mustard seed
1tsp marjoram
1TBS sugar
1TBS garlic powder
4 jalapenos chopped
1/2lb of Kraft crumbles cheese
Enough cure #1 for the weight of the meat and other ingredients (little over 1tsp)
I was wondering if it would be a good idea to add non-fat dry milk or if I should try a mix without it first? Should some salt be added to this recipe in addition to the cure? I've also seen some recipes that include buttermilk for fermenting and was wondering if that is a good process to follow.
Plan is to grind, mix, grind and then let cure in the fridge for 24-48 hours and then stuff. Will smoke at 110-120 for an hour with no smoke. Then 140 for four hours with smoke. Then up to 170 until IT reaches 155. Ice bath and then hanging to bloom for a few hours.
Just looking for any thoughts on if I can improve the recipe or process. Thanks all!