- Aug 27, 2008
- 5,170
- 407
I'll be smoking/drying 1-2/3 lbs of this Sunday along with 12 lbs of Pepper Jerky...all made of 85/15 ground beef/ground chuck for the Jerky Gun. Smoke will be hickory in Smoke Vault 24.
Spicy Ancho Chili Jerky Seasoning and Cure:
For 1 lb 85/15 ground beef or sliced whole muscle beef:
1 tsp Black Peppercorn, fine ground
2 tsp Spanish paprika
2 tsp Ancho chili powder
2 tsp New Mexico Chili, mild, powdered
1 tsp Garlic powder
½ tsp Cinnamon, ground
1 Tbls Tender Quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef.
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours for ground meat, 24 hours is preferable, min 24 hrs for sliced whole muscle meat) in air-tight packaging before smoking and/or drying.
Ingredients...bottom left is the Ancho Chili, bottom right is the mild New Mexico Chili:
Ancho Chili, crushed:
Ancho Chili, powdered:
New Mexico Chili crushed:
New Mexico Chili, powdered:
Just wanted to get this started this evening so I'm ahead of the game...lotsa stuff bein' smoked Sunday!
Catch ya in the morning!
Thanks!
Eric
Spicy Ancho Chili Jerky Seasoning and Cure:
For 1 lb 85/15 ground beef or sliced whole muscle beef:
1 tsp Black Peppercorn, fine ground
2 tsp Spanish paprika
2 tsp Ancho chili powder
2 tsp New Mexico Chili, mild, powdered
1 tsp Garlic powder
½ tsp Cinnamon, ground
1 Tbls Tender Quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef.
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours for ground meat, 24 hours is preferable, min 24 hrs for sliced whole muscle meat) in air-tight packaging before smoking and/or drying.
Ingredients...bottom left is the Ancho Chili, bottom right is the mild New Mexico Chili:
Ancho Chili, crushed:
Ancho Chili, powdered:
New Mexico Chili crushed:
New Mexico Chili, powdered:
Just wanted to get this started this evening so I'm ahead of the game...lotsa stuff bein' smoked Sunday!
Catch ya in the morning!
Thanks!
Eric