Oh yes the recipe more or less for around 7 pounds of meat.
The finished weight was about 8 pounds.
1 cup of sangria wine.
1 and 3/4 or so teaspoons insta cure #2, this is because I am going to dry it for a few days so I wanted the nitrite + the nitrate to be on the safe side.
2 Tablespoons of smoked hot Spanish paprika, sweet paprika, fresh ground black pepper, powdered garlic ,celery seed ground.
4 tablespoons canning salt more or less.
4 heaping tablespoons corn starch.
1/8 cup of my lime ghost pepper sauce.
1/4 cup of the fermented ghost pepper juice salt water stuff I saved.
Hung up to dry for awhile with the humidity at around 37% or so.
The taste of the test piece was good but I have no idea what it really tastes like because my smeller is contaminated with smoke.
It does NOT taste like a commercial Slim Jim.
Worth
|