They are done , right out of the smoker ready for a fridge nap
I couldn't resist a sample
the recipe
Tequila lime Teriyaki sticks
8 lbs. moose
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
1 cup milk powder
1 cup Teriyaki sauce
1 cup Tequila
Zest from 7 limes
7 Jalapeno peppers seeded and chopped fine
1 tsp. special meat binder
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.
I couldn't resist a sample
the recipe
Tequila lime Teriyaki sticks
8 lbs. moose
2 lbs. pork fat
5 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
1 cup milk powder
1 cup Teriyaki sauce
1 cup Tequila
Zest from 7 limes
7 Jalapeno peppers seeded and chopped fine
1 tsp. special meat binder
Grind meat through fine plate, mix with spices well. Stuff into 22mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 155. Let cool in smoker.
