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Ingredients
20 servings
10 pounds70/30 Beef
5 Tbspsalt
regular
2 Tsppink cure #1
1 Tbspwhite sugar
1 Tbspcoarse ground black pepper
1 ½ tspgarlic powder
1 tspmustard seeds
2 cupsnon-fat dry milk
Instructions
Step 1
Mix by hand with all ingredients till shaggy for 5 mins. Make a small taste tester patty, cook in a pan, and make sure you are happy with the taste.
You can use cotton gloves with plastic gloves over to help with cold as the meat should be in the freezer for an hour
Next, put the mixture in a non relative bowl, cover, and chill in the refrigerator overnight.
Now, time to stuff in casings
Smoke at 150° for 4 hours, the time ratio can be anywhere from 2 to 6 hours depending on your taste. Keep a pan of water in a smoker to ensure mistress.
Then bump up to 185° and get internal temp to 155°
Then, pull links off and dump into ice bath to stop the cooking.
Dry off, and they will be ready to cook or store in vacumn sealer bags and freezer.
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