BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Im only doing 3 lbs this time. Adjusting the recipe down to a 3 lb batch.
Beef total 2 lbs
Pork, 1 lb
Its like 90* today so the ground is going to go in the fridge for a bit.
Here is the recipe for 5 lbs. You can make all beef or a combo of beef pork or venison/pork or beef/venison
5 lbs ground steak or 3.5 ground beef and 1.5 ground pork
7.5 tsp salt
1 t cure 1
2 t Accent (opt) if you add this only use 5 t salt
2 tsp of liquid smoke (opt)
4 t black pepper
2.5 t mustard seed
2.5 tsp fennel seeds, slightly crushed
1 1/4 t anise seed
1 1/4 t garlic powder
17-20mm collagen casing or sheep rinsed and clean.
If you want you can mix and fridge the mix overnight, stuff next day. Stuff at your desired lengths or hang, smoke these at no higher than 175. Your wanting a meat IT of 151-152 The amount of smoke you want is your decision. Im going to put 4 hours of smoke to mine.
BBL
Beef total 2 lbs
Pork, 1 lb
Its like 90* today so the ground is going to go in the fridge for a bit.
Here is the recipe for 5 lbs. You can make all beef or a combo of beef pork or venison/pork or beef/venison
5 lbs ground steak or 3.5 ground beef and 1.5 ground pork
7.5 tsp salt
1 t cure 1
2 t Accent (opt) if you add this only use 5 t salt
2 tsp of liquid smoke (opt)
4 t black pepper
2.5 t mustard seed
2.5 tsp fennel seeds, slightly crushed
1 1/4 t anise seed
1 1/4 t garlic powder
17-20mm collagen casing or sheep rinsed and clean.
If you want you can mix and fridge the mix overnight, stuff next day. Stuff at your desired lengths or hang, smoke these at no higher than 175. Your wanting a meat IT of 151-152 The amount of smoke you want is your decision. Im going to put 4 hours of smoke to mine.
BBL
