It looked interesting, so I gave it a try.
5# pork shoulder
40 grams Kosher
1 tsp #1
1tbs ground Ginger
1tbs ground Mace
1/2 tbs ground Nutmeg
3 tbs Minced Garlic
3 tbs Black Pepper (I used White Pepper instead)
1/2 cup NFDM (I used 3/4 cup)
I mixed all spices except for NFDM with the cubed meat, then refrigerated overnight, per intructions
The next day I mixed the NFDM and then ground all through the course plate and then half through the fine (per instuctions. Never again. What a sticky mess! Always grind then mix, no matter what a Chicago food blogger says...)
I stuffed into 36/38 pretubed from Syracuse Casing and hung to dry
Smoked with AMZN tube and pellets slowly to 150IT, water bathed and rehung.
It was late, so I just tossed them in a brown bag overnight and packaged next day
They taste really good, kind of like snack sticks on stearoids! A lot of Garlic of course, but you can taste the Ginger. The Nutmeg is hidden. Next time I may back off the Garlic a little and bump up the Nutmeg.
It goes really well with smoked Baby Swiss and Club Original crackers.Sorry, no plate pic, you'll have to trust me 😀