Making some sticks. 1400g ground beef round and 600g of fatty bacon ends and pieces . Using Waltons Excalibur mexi stick seasoning with some added dehydrated roasted green Chile, is spicy.
Round going into the freezer to get cold.
The bacon ends and pieces in a stainless bowl headed to the freezer.
Ground through the 1/4” plate. Now the mix.
Added 130g for 2Kg meat. Then added cure #1 for the 1400g of meat, don’t include the weight of the bacon, it’s already cured. Mix until sticky.
Bag this to cure over night then stuff tomorrow morning and smoke to finish.
See you in the morning.
Round going into the freezer to get cold.
The bacon ends and pieces in a stainless bowl headed to the freezer.
Ground through the 1/4” plate. Now the mix.
Added 130g for 2Kg meat. Then added cure #1 for the 1400g of meat, don’t include the weight of the bacon, it’s already cured. Mix until sticky.
Bag this to cure over night then stuff tomorrow morning and smoke to finish.
See you in the morning.
