Spice ?

[eyeguy 54]

I have a couple paks of cure left over from numerous Hi Mountain mixes I have bought. So I thought i'd make my own spice mix. Usually 2 or 3 pounds of ground. Who's got some spices mixes I could try that I can mix myself?

[reinhard1]

Garlic Summer Sausage

2 pounds 80/20 ground beef

2 level tbls tender quick [or your cure from high mountain][same thing]

1 tbls chopped garlic [i use the chopped stuff in jars]

1 tsp black pepper

1 tsp mustard seed

1 tsp cayenne pepper

1 tsp paprika

1 tsp liquid smoke [dont need it if you smoke it as usual]

1/2 cup water [i dissolve the cure in this]

combine all ingrediants and mix well. cover and let sit overnight to blend the flavors. next day divide mix in two equal amounts. form into two inch thick rolls. and wrap in foil. punch several holes in foil to let liquid drain from the rolls. put in the smoker at around 200 degrees until internal temp reach around 160 deg. for the oven, put the rolls wrapped in foil on a wire rack with a oven dish under the rolls to catch the drippings. put the oven at 350 for one hour or until the internal temp is 160 deg. let the rolls cool, unwrap the rolls. pat the rolls down with paper towels and wrap for freezing or re-wrap with clean foil for use within the week in the fridge.

i stuff mine in non edible fibrous casings. when doing this i can put them in the oven at 220 deg. until the internal temp reaches 160. i then give it a cold bath in ice water until the temp reaches 80 deg. then i let it hang to dry for about 20 min. and then wrap for freezing. of course i make larger amounts so the foil way is good for small amounts. if making the rolls in the smoker, do not put foil around the rolls, just a drip pan under them. good luck.

[eyeguy 54]

Fogot to mention it'd be for jerky in the dehydrator. D'oh. oops, slap slap. I will try the above for summer sausage.

[reinhard1]

well here is what i would do. in the other thread where you used High Mountain jerky seasoning for summer sausage, why not use this recipe for jerky. just mix all the ingredieants, mix well, and let it set overnight. next day push the mix through the jerky gun and put it in the dehydrator. i think it would work out great. good luck.

[eyeguy 54]

I've made a ton that way rein. But the spices run out before the cure does so i have enough cure for 20 pounds of meat but no spices. So I thought I'd save some loot and just figure out a good spice mix. I always use ground meat which takes more spice than the whole meat so instead of popping to the store to get another batch of Hi Mountain just need a spice mix for jerky. No salt of anykind just spices and maybe I'll add some liquid smoke. I'm thinking some pepper, garlic powder, onion powder and who knows what else but I don't have any idea how much. Thx

[eyeguy 54]

Found this for 5 pounds so i ca work the calculator for 3 pounds.

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 teaspoons black pepper, 1/4 ground

2 teaspoons curry powder

1/2 cup soy protein concentrate, or non-fat-dry milk

coarse black pepper

[reinhard1]

that dont look bad at all. have a great Christmas and good food. good luck.

[matilda]

I just wish this Baking section got a free taste! ahahaha

Merry Merry Christmas everyone

[eyeguy 54]

Ended up pretty good. Coulda used a little less cayene tho.