BGKYSmoker
Nepas OTBS #242
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Ingredients:
1/4 cup water (add only if needed)
1 tablespoon liquid smoke flavor
2 teaspoons garlic powder
2 teaspoons mustard seed
1 teaspoon coarsely ground pepper
2 teaspoons onion powder
2 teaspoons crushed red pepper
5 pounds freshly ground beef (80% lean or leaner)
5 tablespoons Morton's Tender Quick (cure)
3 Tablespoons red wine
1 teaspoon bactoferm t-spx mixed into 3 T distilled water. Set aside and mix in last
Instructions:
1. Combine water, liquid smoke, spices, and Tender Quick. Add beef and knead with hands, mixing well.
2. I used muslin bags for these.
3. Ferment for 28 hours at around 75-80*
4. After fermenting place in smoker at 160* until you get an IT of meat at 152*
5. When you reach your IT, Place the chubs in a zip lock and fridge for 24 hours before slicing. These vac seal and freeze nice.
I mix the dry in layers.
Stuffed into the cloth bags. Rinse the bags and wring out good before stuffing. I hog ring both ends.
BBL
1/4 cup water (add only if needed)
1 tablespoon liquid smoke flavor
2 teaspoons garlic powder
2 teaspoons mustard seed
1 teaspoon coarsely ground pepper
2 teaspoons onion powder
2 teaspoons crushed red pepper
5 pounds freshly ground beef (80% lean or leaner)
5 tablespoons Morton's Tender Quick (cure)
3 Tablespoons red wine
1 teaspoon bactoferm t-spx mixed into 3 T distilled water. Set aside and mix in last
Instructions:
1. Combine water, liquid smoke, spices, and Tender Quick. Add beef and knead with hands, mixing well.
2. I used muslin bags for these.
3. Ferment for 28 hours at around 75-80*
4. After fermenting place in smoker at 160* until you get an IT of meat at 152*
5. When you reach your IT, Place the chubs in a zip lock and fridge for 24 hours before slicing. These vac seal and freeze nice.
I mix the dry in layers.
Stuffed into the cloth bags. Rinse the bags and wring out good before stuffing. I hog ring both ends.
BBL
