Mixed up enough jalapeno spice from P&S seasonings for 5 pounds:
I ground up pork butt once through a 1/4 inch plate, mixed in the spice and cure#1 . Then stuffed into 21mm collagen casings:
Into the smoker for 1.5 hours ,no smoke and dampers wide open at around 120*
Out of the smoker after 5.5 hours,temps were bumped up from 120 to 160 and I used about 2 hours of smoke with cherry chips.IT temp was 155 when I removed them.
I cooled to 100 * and then let them hang in my cool cellar for a few hours before I placed them in a paper bag for the night.Cut and packaged this AM.
Into the fridge until they are devoured,great spice mix with good heat but not killer heat. Thanks for looking ! CM
I ground up pork butt once through a 1/4 inch plate, mixed in the spice and cure#1 . Then stuffed into 21mm collagen casings:
Into the smoker for 1.5 hours ,no smoke and dampers wide open at around 120*
Out of the smoker after 5.5 hours,temps were bumped up from 120 to 160 and I used about 2 hours of smoke with cherry chips.IT temp was 155 when I removed them.
I cooled to 100 * and then let them hang in my cool cellar for a few hours before I placed them in a paper bag for the night.Cut and packaged this AM.
Into the fridge until they are devoured,great spice mix with good heat but not killer heat. Thanks for looking ! CM
