Continuing through the freezer, I pulled out two packs of goose breasts from last season that totaled 3.5#. I added a half pound of duck breasts and a pound of pork back fat for a 5# batch.
I used dward51's recipe as a starting point, given that this is my first batch.
5# meat and fat
105gm of AC Legg #116 spice mix
5.5gm Cure #1
5.83gm Jalapeno powder(what I did here was grind up some smoked jalapenos I have on hand)
11.34gm STp binder
1/3 cup water
17gm ECA
Ground the almost frozen meat through the fine plate and mixed in all ingredients except the ECA.
Overnight in the fridge. Today I mixed in another 1/3 cup water and the ECA. Loaded into the stuffer and stuffed 21cm collagen casings in 12" lengths. This is my first time with collagen casings. There's a learning curve but I got it done with a minimum of swearing.
Into the smoker at 120 with no smoke for an hour. From there, two hours at 130 with smoke, two hours at 140 with smoke on the first half, one hour at 150 and finish up to an IT of 152 at 165.
I have about three hours left to go.
I used dward51's recipe as a starting point, given that this is my first batch.
5# meat and fat
105gm of AC Legg #116 spice mix
5.5gm Cure #1
5.83gm Jalapeno powder(what I did here was grind up some smoked jalapenos I have on hand)
11.34gm STp binder
1/3 cup water
17gm ECA
Ground the almost frozen meat through the fine plate and mixed in all ingredients except the ECA.
Overnight in the fridge. Today I mixed in another 1/3 cup water and the ECA. Loaded into the stuffer and stuffed 21cm collagen casings in 12" lengths. This is my first time with collagen casings. There's a learning curve but I got it done with a minimum of swearing.
Into the smoker at 120 with no smoke for an hour. From there, two hours at 130 with smoke, two hours at 140 with smoke on the first half, one hour at 150 and finish up to an IT of 152 at 165.
I have about three hours left to go.