My 90/10 has to be used up. Was going to use the fat back and make some 70 day hard salami but with all my irons in the fire i decided to do some AC #116 sticks with a twist.
Here is what i'm using.
1 cup distilled water
6 Tbs AC #116 Stick mix
1 tsp cure 1
4 Tbs BM Powder
My other item is 1.5 tsp celery seed
Added the cure. 116 and celery seed. Mix good.
Using my wifes KA (YIKES) With the dough hook. The hook is better than the paddle. Paddle the meat bunches up in the middle.
5 lbs 90/10
Next i added the BM Powder to the cured 116. Mix in well. I do the BMP add in last.
Add the 116 mix into the meat and dough hook it for 3-5 mins. Careful so you dont over work the meat and start to render the fat to the sides or hook. Use a wooden spoon to help if needed.
Going to cover and fridge, just not enough tome to stuff and hang right now.
See ya tomorrow with it.