Something new for me. When i first looked at some seasonings i was going to order, i passed this one up a few times while going over the list from Curley's. However when i was ready to submit my order i added a 25 pound batch mix to the order. Glad i did. Didn't expect the sausage to be too spicy [and it wasn't] [not for me anyway] but it did pack some heat. The seasoning bag say's "chilli dog" mix but dogs mean sheep casings and i'm alergic to them LOL. I make most links brat size anyway so hog casings for me. Here is what i used:
one pack of Curley's chille dog seasoning [enough for 25 pounds]
6 cups of cold water
2 heaping T of diced garlic [from the jar]
5 cups of powdered dry milk powder
1 oz cure #1 [comes with the seasoning]
10 pounds venison
15 pounds pork butt
Still too cold for the smoker so in the oven the links went on jerky racks at 225 until internal of 150. I've never seen so many days below zero here. I did manage one day at 10 above to do some canadian bacon. Anyway here are some pics:
one pack of Curley's chille dog seasoning [enough for 25 pounds]
6 cups of cold water
2 heaping T of diced garlic [from the jar]
5 cups of powdered dry milk powder
1 oz cure #1 [comes with the seasoning]
10 pounds venison
15 pounds pork butt
Still too cold for the smoker so in the oven the links went on jerky racks at 225 until internal of 150. I've never seen so many days below zero here. I did manage one day at 10 above to do some canadian bacon. Anyway here are some pics:
