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#1
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2-1/2 pounds ground pork
1/4 cup Rustic Rub (see below) 3/4 tsp chili powder 1/8 cup paprika 3/4 tsp file powder (optional) 1 tsp ground black pepper 1/2 tsp ground cumin 3/4 tsp crushed red pepper 1 tsp garlic powder 1/8 cup finely chopped garlic Mix all the ingredients together and refrigerate for 24 hours before using. Portion and freeze remaining. Rustic Rub 4 tsp paprika 1-1/2 tsp cayenne 2-1/2 tsp black pepper 3 tsp garlic powder 1-1/2 tsp onion powder 3 tsp salt 1-1/4 tsp dried oregano 1-1/4 tsp dried thyme Last edited by QSis; 01-31-2019 at 01:59 PM. |
The Following User Says Thank You to medtran49 For This Useful Post: | ||
jim_slagle (01-31-2019) |
#2
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Wow, this looks wicked spicy!
But you loved the chili recipe,( http://www.netcookingtalk.com/forums...ad.php?t=29619 )so it couldn't be TOO hot, right? Lee |
The Following User Says Thank You to QSis For This Useful Post: | ||
jim_slagle (01-31-2019) |
#3
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First, you have to realize that's spread out between 2-1/2 pounds of fatty pork, plus you won't be using all the Rustic Rub. I was just afraid to cut it down any further than that, wasn't sure it would be enough. We do big batches, 15+ pounds so I've never cut it down that much. Besides that, you can always cut down the spicy stuff, don't have to use that much.
No, just a barely there hint of spiciness. I'm really surprised Craig didn't dump a bunch more of Crystal on his, or maybe he did and I just didn't know it! |
The Following 2 Users Say Thank You to medtran49 For This Useful Post: | ||
jim_slagle (01-31-2019), QSis (01-31-2019) |
#4
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A hint of heat is perfect for me - thanks!
Lee |
The Following User Says Thank You to QSis For This Useful Post: | ||
jim_slagle (01-31-2019) |
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Tags |
andouille sausage, fresh, loose, unsmoked |
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