6 lbs Pork butt
3 lb Beef chuck
1 tablespoons coriander
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons Ground black pepper
2 tablespoons Red pepper flakes
2 cups Ice water
4 tablespoons Salt
1/4 teaspoon allspice
Prague Powder # 1
Grind pork using s 3/8" plate and grind beef using a 1/4" plate.
Mix in spiced and stuff in medium sized hog casings.
Smoke at 225°F for about 2 hours or cold smoke at 100°F for 6 hours then raise temperature to reach an internal temperature of 155°F.
3 lb Beef chuck
1 tablespoons coriander
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons Ground black pepper
2 tablespoons Red pepper flakes
2 cups Ice water
4 tablespoons Salt
1/4 teaspoon allspice
Prague Powder # 1
Grind pork using s 3/8" plate and grind beef using a 1/4" plate.
Mix in spiced and stuff in medium sized hog casings.
Smoke at 225°F for about 2 hours or cold smoke at 100°F for 6 hours then raise temperature to reach an internal temperature of 155°F.