ok this is not really for the grill but can be done on a smoker...
i wasnt sure where to post this so i will post it here
7 pounds pork shoulder (about 20% fat)
4.5 pound beef brisket (10% fat)
7 teaspoons salt
3/4 cup powdered milk
4 teaspoons dextrose
3 teaspoons garlic powder
1 teaspoon minced garlic
3 tablespoons paprika
2 teaspoons crushed black pepper
1-1/2 teaspoons cayenne pepper
3 teaspoons mace
1/4 cup whey from cheese
2 teaspoons fennel crushed
3 teaspoons anise crushed
1 tablespoon Amesphos
1/2 cup Carlo Rossi Cabernet Sauvignon
Prague #2 (for dry curing)
1/2 teaspoon Bacto Ferm LHP
3 tablespoons bottled water
-Rough grind then grind using a 1/4 inch plate.
-Mix salt and cure and chill until sticky.
-Dissolve starter in 3 tablespoon of bottled water and a pinch of dextrose. Chlorine and other water additives will kill the Bacto Ferm.
-Grind spices into a fine powder and mix into meat forming a sticky paste.
-Add culture and mix in well.
-Stuff into the casings of your choice. I used 21 mm for snack type sticks and 4 inch for lunchmeat.
-Dry about 85°F and about 90% humidity for 12 hours. A smoker with no smoke can be used. It’s best to use a cloth and a spray bottle to keep them wet.
-Dry at 55°F to 60°F with about 60% humidity for about 6 days for the small casings and 3 weeks for the large casings.
-They should lose 40% of their green weight when done.
i wasnt sure where to post this so i will post it here
7 pounds pork shoulder (about 20% fat)
4.5 pound beef brisket (10% fat)
7 teaspoons salt
3/4 cup powdered milk
4 teaspoons dextrose
3 teaspoons garlic powder
1 teaspoon minced garlic
3 tablespoons paprika
2 teaspoons crushed black pepper
1-1/2 teaspoons cayenne pepper
3 teaspoons mace
1/4 cup whey from cheese
2 teaspoons fennel crushed
3 teaspoons anise crushed
1 tablespoon Amesphos
1/2 cup Carlo Rossi Cabernet Sauvignon
Prague #2 (for dry curing)
1/2 teaspoon Bacto Ferm LHP
3 tablespoons bottled water
-Rough grind then grind using a 1/4 inch plate.
-Mix salt and cure and chill until sticky.
-Dissolve starter in 3 tablespoon of bottled water and a pinch of dextrose. Chlorine and other water additives will kill the Bacto Ferm.
-Grind spices into a fine powder and mix into meat forming a sticky paste.
-Add culture and mix in well.
-Stuff into the casings of your choice. I used 21 mm for snack type sticks and 4 inch for lunchmeat.
-Dry about 85°F and about 90% humidity for 12 hours. A smoker with no smoke can be used. It’s best to use a cloth and a spray bottle to keep them wet.
-Dry at 55°F to 60°F with about 60% humidity for about 6 days for the small casings and 3 weeks for the large casings.
-They should lose 40% of their green weight when done.