Li'l Smokies Seasoning
$1420
The name says it all. A perfect appetizer for deer camp, family gatherings, football parties and more. There is nothing more satisfying than living from field to table. We suggest stuffing into breakfast link casings. Includes a packet of Fast Mixture Cure.
Ingredients:
- Salt, Corn Syrup Solids, Hydrolyzed Milk, Protein, Hydrolyzed Gelatin, Sodium Phosphate, Spices (including ground mustard, celery), Dextrose, Ascorbic Acid, Natural Hickory Smoke Flavor (contains maltodextrin). Net Weight 29.5 oz.
Allergen: Milk
Meat Ratio: 50% beef or wild game along with 50% pork butt. Or 75% lean meat and 25% pure fat.
DIRECTIONS:
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- Grind once through 1/2" plate and once through 1/8" plate.
MIXING
- Pour package of seasoning and packet of cure into a food tote. Add the amount of water stated on seasoning label and mix to dissolve the seasoning. Add the meat and mix thoroughly until the meat becomes very sticky. Mixing can be overdone with the mechanical mixer. This mixing extracts proteins from the meat and helps to bind meat, fat, and water together. This will help the meat to hold its moisture and fat during smoking or baking.
STUFFING
- Stuff into desired casings and let hang at room temperature for 4-5 hours or refrigerate overnight before smoking or baking.
- Stuff into 24-26mm sheep casings, 26mm collagen, 26mm or 28mm cellulose casings.
SMOKING
- Place in smokehouse preheated to 155. Set the damper open until product is dried off .
- Next close the damper and apply a heavy smoke for 2-3 hours or until desired color is obtained.
- Finally raise the smokehouse temperature to 185-200F until the internal temperature of the meat reaches 155 degrees.
- After 155 internal Put in cold water bath to bring down internal temp to 130 to stop cooking process and let air dry and package.
We do not recommend smoking any meat without cure (Fast Mixture Cure or Veg-a-Cure) because of the risk of food poisoning. A better way to get a smoke flavor is to add smoke powder to the seasoning mixture.