Description
This recipe is getting close to perfect. The last time i made it, i used jalepeno's and the heat wasn't enough. I tried this year with crushed red pepper and it just wasn't right.
Ingredients
- Pork Butt
- Venison
- Casings
- Fresh Bay Leaves
- Onion
- Paprika
- Habanero Peppers
- Ground Black Pepper
- Garlic Cloves
- Salt
- Curing Salt
- Dried Thyme
- Red Wine Vinegar
- Fresh Parsley
- Ice Water
- Soy Protein
Instructions
- Coarse grind for the pork and the venison
- Mix seasonings with water
- Pour in water and mix with meat
- Let sit in refridgerator over night
- Stuff and smoke 3 hrs at 165