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Ingredients:
10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
1 Tbsp Red chili pepper (I used chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika
1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Cup water
6 Tbsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Hot sauce (I used Franks Xhot)
2 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
This is Michelangelo my helper today. He don't say much but is always smiling
10 Pound Recipe
10 pound lean burger (85/15) or venison (If using venison, add 10-15% beef or pork fat.)
2 tsp Instacure #1 (aka Pink salt; Prague Powder #1; Modern Cure #1; T.C.M.)
1 Tbsp Black pepper
1 Tbsp Red chili pepper (I used chipotle)
1 Tbsp Garlic salt
1 Tbsp Accent (optional)
2 tsp Cayenne pepper (add more for additional heat)
1 tsp Paprika
1-1/2 Tbsp Crushed red pepper (I ran thru spice mill just a little to break up seeds)
1 Cup water
6 Tbsp Salt
1-1/2 Tbsp Sugar
1 Tbsp Hot sauce (I used Franks Xhot)
2 Tbsp encapsulated citric acid (optional)
Sheep or collagen casings 17 – 19mm
This is Michelangelo my helper today. He don't say much but is always smiling
Holy! Nice job.
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