Need to get this down before I forget it.
2 teaspoons instacure #2.
6 tablespoons sweet paprika.
3 tablespoons hot Spanish paprika.
1 teaspoon hot red pepper.
1 tablespoon fresh ground black pepper.
1 tablespoon garlic powder.
I cup sangria.
I cup ice water.
1/3 cup ghost pepper active ferment juice reserved from my ghost pepper ferment.
3 tablespoons canning salt.
The reason I had to go some place was to get some 1 inch edible collagen casings to make this stuff, a 10 mile round trip.
Paid too much but ya gotta do what you gotta do.
I could have sworn I had some.
This is for a probable failed attempt to make pepperoni 10 pounds of it.
Just taste tested some it is very flavorful.
Worth