Been wanting to try this one for a quite a while so here goes nothing. Using Bearcarver's recipe (imagine that), added 1 tsp of groud cayenne pepper for some heat.
All brined and rolled up, ready for the Big Chief in the morning. My first impressions so far is the smell from the raw meat is amazing
My main concern is that they won't hold together while handling them into the smoker. I will try to be gentle with these little gems.
Any tips are greatly welcomed!
All brined up
All rolled up