My son left for college last week so I thought I would make him something he likes. He will come home for the holiday weekend coming up so he can take some back with him.
I followed Bears recipe (cannot go wrong with it) but made a few changes:
7 Pounds of Ground Beef (80-20). - I used all ground venison
Dry Mix:
Black Pepper----------------------------3/4 TBS
Red Pepper Flakes----------------------3/4 TBS
Cayenne Pepper------------------------3/4 TBS
Mustard Seed---------------------------3/4 TBS
Fennel Seed (slightly crushed)--------None we do not like
Anise Seed------------------------------- None we do not like
Italian Seasoning------------------------2 tsp
Garlic Powder----------------------------1tsp - I somehow did not have any so I used 1 tsp Onion Powder
Onion Powder----------------------------1tsp
Wet Mix:
Tender Quick (cure)---------------------1 3/4 ounce
Soy Sauce--------------------------------3 ounces
Ice Water---------------------------------3 ounces
Stir until TQ is dissolved, and put in fridge.
NOTE: Any amounts of the ingredients above can be changed to suit your tastes, except the TQ.
The amount should be 1/4 ounce (1/2 TBS) of TQ per every pound of Ground Meat.
Here it is panned up in two pans 3.5 lbs each
Here it is going into the smoker (using Pit Masters choice Pellets and a 12" A-Maze-N tube)
Current temp is at 140° and should be ready to pull in out in a bit.
More Pics when I remove from smoker.
Thanks for looking
Link
I followed Bears recipe (cannot go wrong with it) but made a few changes:
7 Pounds of Ground Beef (80-20). - I used all ground venison
Dry Mix:
Black Pepper----------------------------3/4 TBS
Red Pepper Flakes----------------------3/4 TBS
Cayenne Pepper------------------------3/4 TBS
Mustard Seed---------------------------3/4 TBS
Fennel Seed (slightly crushed)--------None we do not like
Anise Seed------------------------------- None we do not like
Italian Seasoning------------------------2 tsp
Garlic Powder----------------------------1tsp - I somehow did not have any so I used 1 tsp Onion Powder
Onion Powder----------------------------1tsp
Wet Mix:
Tender Quick (cure)---------------------1 3/4 ounce
Soy Sauce--------------------------------3 ounces
Ice Water---------------------------------3 ounces
Stir until TQ is dissolved, and put in fridge.
NOTE: Any amounts of the ingredients above can be changed to suit your tastes, except the TQ.
The amount should be 1/4 ounce (1/2 TBS) of TQ per every pound of Ground Meat.
Here it is panned up in two pans 3.5 lbs each
Here it is going into the smoker (using Pit Masters choice Pellets and a 12" A-Maze-N tube)
Current temp is at 140° and should be ready to pull in out in a bit.
More Pics when I remove from smoker.
Thanks for looking
Link
