Ingredients & Steps:
🔥 Sausage Maker Stuffer & hog casing
🔥 5Ib 70/30 chuck beef
🔥 1/2 ounce S.Maker seasoning per pound
🔥 Added 3% of total weight milk powder
🔥 Added 1 teaspoon pink salt for curing
🔥 1 teaspoon Sweet Red Dirt seasoning
🔥 Let refrigerate overnight
🔥 2 hour Cold/warm smoke b/t 150-200
🔥 10 min ice bath
🔥 Smoke indirect for 40 minutes at 300
by bartlowsbbq
1 Comment
These look good! I’ve been hearing you suppose to put them in an ice bath and was wondering do you put them back on the grill after