From way back.
Can be made into sticks, hog casing size sticks, cellulose, fibrous and even fattys
Can be made into sticks, hog casing size sticks, cellulose, fibrous and even fattys
- 4 pounds ground beef 85/15 or 90/10
- 1 pound spicy pork sausage (store bought bulk is ok)
- 2 1/2 teaspoons mustard seed
- 2 1/2 teaspoons liquid smoke flavoring (You can leave out if you wish)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 7.5tMTQor1tspcure1Ifyouusecure1youwillneedtoaddsomesalt)
- 1 tablespoon cracked black pepper
- 1 tablespoon caraway seed (optional)
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons red pepper flakes
In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, MTQ or Cure 1, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
For the next three days, knead the meat for 3 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 fatty logs or stuff into your choice of casings.
If you stuffed this smoke your normal way. If you made into fattys smoke at 225
. I will have to see if I got all them supply's.
