Thanks Joe for the recipe
Well been wanting to try this recipe for awhile now, I have one that is close to his recipe but mine calls for fennel and Anis, it is really good but I thought I would give this a try.
This batch will be going to elk camp with us. I will be using a bow or muzzleloader this yr. If the fires stop
I will be doing 10lbs of 80/20 ground beef,
I doubled his recipe.
1. Add 5 lbs lean hamburger
2. Add 3.5 tsp Mortons tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add1/2 tsp cayenne pepper
6. Add1 tsp liquid smoke (I Omitted see notes)
7. Add1/2 oz or 14g cultured buttermilk
8. Add1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees...
I made three adjustments to this recipe
#1 - I made a 10lb batch which means doubling the recipe
#2 - I omited the liquid smoke (I did not want it to be over powering on the smoke side) plus I was out
#3 - I added just a pinch or two of crushed red peppers, guys at hunting camp like it hot
So here is the start to a couple of days of mixing then stuff and smoke
Let there be beef - 2lb pacs I weighed each pack to make sure they were 2lbs each
The players, sorry I forgot the pic of the Crushed red peppers
All ready to get funky with the meat - I will be doing this same amount tonight when I get home and re-mixing it
OH Look I found the crushed red peppers, like I said i just put in a pinch or two.
Everything getting mixed together.
This was last nights mixing, I will add steps 2-9 again tonight - mix, let sit for 24hrs again then I will stuff and smoke
No water was added to this recipe.
See you soon.
Edited by driedstick - 8/22/15 at 12:50pm