Might as well get fat watching hockey.
Pork/ venison any combination, 5kg.
Curing salt, 100g
Coarse black pepper, 5g.
Ground white pepper, 5g.
Ground Marjoram, 5g.
Mace, 3g.
Ground Caraway, 3g.
Ginger, 3g.
Crushed chilis, 3g.
Mustard seed, 3g.
Ascorbic acid, 10g.
Garlic cloves, 3 large.
Ice water, 750ml.
Grind thru 1/8" plate. Make an emulsion of 3/4 of the mix and blend in with the rest.(Food processor works well here).
Stuff into hog casings, air dry 2-3 hours, smoke 2 pans of hickory in a Big Chief smoker. Great on BBQ., prefer steamed in a covered shallow pan with half a can of beer.
Pork/ venison any combination, 5kg.
Curing salt, 100g
Coarse black pepper, 5g.
Ground white pepper, 5g.
Ground Marjoram, 5g.
Mace, 3g.
Ground Caraway, 3g.
Ginger, 3g.
Crushed chilis, 3g.
Mustard seed, 3g.
Ascorbic acid, 10g.
Garlic cloves, 3 large.
Ice water, 750ml.
Grind thru 1/8" plate. Make an emulsion of 3/4 of the mix and blend in with the rest.(Food processor works well here).
Stuff into hog casings, air dry 2-3 hours, smoke 2 pans of hickory in a Big Chief smoker. Great on BBQ., prefer steamed in a covered shallow pan with half a can of beer.
