- Joined Mar 20, 2016
Went with a 70/30 pork to beef ratio because I had more pork than beef at hand. I normally do 80/20 beef to pork. No added fat. Ground up pork butt and chuck roast. Ran twice through a 3/16" grinding plate. Used a Hi-Mountain Mandarin Teriyaki snack stick seasoning kit with cure and 1 ounce of water per pound. Mixed by hand until tacky and stuffed in 17mm collagen casings. Refrigerated overnight, then smoked the next day using cherry pellets. Started at 120 degrees F and eventually worked up to 180 degrees. Pulled at 153-155 degrees internal temp and put in ice water bath for about 10-15 minutes. Put in brown paper bag in fridge over night, and sliced up today.