Going with some all beef Kabanosy this time 80/20
Mixed the cure with 4 T distilled water and added to the meat, mixing by hand.
Took the remainder of the dry and put it through the spice mill and added to the meat.
Mixed by hand as to not get the meat warm. Into s zip lock and fridge cuz its to late to smoke tonight. Oak for the smoke tomorrow.
2,20 lb pork (beef this time)
3 t non iodized salt
1/2 t cure 1 or 2.5g
1 t fresh ground black pepper or 2.0g
1/5 t sugar or 1.0g
1/2 t nutmeg or 1.0g
1/2 t caraway seed or 1.0g
1/4 cup cold distilled water.
sheep casings. im going collagen with these.
Mixed the cure with 4 T distilled water and added to the meat, mixing by hand.
Took the remainder of the dry and put it through the spice mill and added to the meat.
Mixed by hand as to not get the meat warm. Into s zip lock and fridge cuz its to late to smoke tonight. Oak for the smoke tomorrow.
2,20 lb pork (beef this time)
3 t non iodized salt
1/2 t cure 1 or 2.5g
1 t fresh ground black pepper or 2.0g
1/5 t sugar or 1.0g
1/2 t nutmeg or 1.0g
1/2 t caraway seed or 1.0g
1/4 cup cold distilled water.
sheep casings. im going collagen with these.
