Quote:
Originally Posted by recruiterg
The recipes look pretty idiot proof. That means I have a chance to be successful here.
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Do yourself a favor and cut back on the ingredients and work your way up.
Especially the garlic powder unless you like garlic stuff.
You can seriously ruin the meat with too much garlic and onion powder, I have.
The only thing that you shouldn't cut back on for sure is the instacure #1
1 teaspoon per 5 pounds of ground meat.
You can cut back to to maybe three tablespoons of salt.
I have seen the recipes as high as 9 to 10 tablespoons that is over the top salty for that many pounds.
The reason I went to 5 on the salt is because I am going to slow cold smoke it for two to three days next week
Worth