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I was going to go with a Poli recipe for the SS but i'm lazy tonight
Got the venison through the 1/8 plate and ready for the cut in. Breaking down the grinder in the back.
Beef fat 1 1/4 lb
I cut the fat in and mixed by hand. Dont want to over work the fat. Do this with the meat as cold as you can stand.
Going with AC LEGG #114 SS mix. Has every thing i need in it already, TSP, Sodium Erythorbate, spices. I added 1/2 tsp black pepper and 1.5 tsp mustard seeds.
Have my 1 tsp cure 1 added to my water.
The ECA will get mixed in tomorrow before stuffing. Mixed in by hand @ 5 tsp
Added the AC/Cure with the 3/4 cup very cold distilled water. And started to mix in the meat. I'm going to cover this bowl and clean up.
Clean up with warm water, Then spray down with sanitizing solution of 1 tsp bleach to the spray bottle. Spray it all down. Blood not only being a Biohazard is also very corrosive. Wash you knifes, grinder items in cold water with soap OR if you have a dishwasher use the heavy cycle and the hot dry to finish the sanitation process.
MAKE SURE YOUR MEAT IS SAFELY PUT AWAY BEFORE YOU SANITIZE.
Here i am going to elevate my cutting board so it air dries.
Once EVERYTHING has dried i can bring the mix out and place into another bowl, cover and fridge. Tomorrow the ECA add, Stuffing and smoking.
See ya tomorrow with it.
Going with the ECA mix in. 5 tsp
PID getting the smoker pre heated to 140. When you load the smoker the temp will drop. (sorry cant see LED very good)
No water pan for now. Will set the water pan when i start to roll smoke.
2 Small chubs and 1 biggie.
Hanging now. Being my wife is home today i gotta run up to Savannah.
Got the 2 small chubs done. Larger one is still hanging in smoker.
I really am not liking these venison casings.....Grrrrr
Cut end ring off.
Sorry forgot the flash.
Going to wrap them in clear wrap and in the fridge.
2nd small chub