Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Pork butt |
1 pounds | Beef chuck |
1 teaspoon | Ground coriander |
2 teaspoons | Ground cumin |
2 teaspoons | Chopped garlic |
1 tablespoon | Ground black pepper |
2 teaspoons | Red pepper flakes |
1 teaspoon | Prague Powder #1; (curing salt) |
½ cup | Ice water |
4 teaspoons | Salt |
1 pinch | Ground allspice |
1 pinch | Ground cloves |
Grind pork ⅜ plate-beef ¼" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.
Compliments of Garry's Home Cookin' garhow@...
Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997