Used the recipe from Charcuterie:
3 lbs skinless,boneless chicken thighs
2 lbs pork.
3 tbs kosher salt
1 tsp pink salt
3 tbs fresh thyme leaves
3 tbs roasted garlic paste-----yummie!!! Made it fresh here,the house smelled like a garlic factory.
1 tbs CBP
1/2 cup red wine
Chopped the meat. Mixed the spices with some of the wine and tossed with the meat.
Let it rest a few hours. Mixed with kitchenaid added the rest of the wine. Very sticky.
Rested all night then into the cold stuffer.
Waitng on the pecan dust to arrive to smoke. (to 165 IT)
This stuff smells so good. The taste test was real nice.
More pictures after the smoke.
Have a great day!!