Big Guy Special


10 lbs meat, 6 venison, 4 pork
5 Tbs. salt
3 Tbs. Tender quick
2 Tbs. onion powder
2 Tbs. Ground black pepper
2 Tbs. cardamon
1 Tbs. Mustard seed
2 tsp. coriander seed
2 tsp. nutmeg
2tsp. basil
10 tsp. granulated garlic
10 Tbs. Honey
½ cup soya protien
1 cup ice water.
Grind all meats thru a 3/16” plate. Add spices and ice water. Mix well then regrind thru 3/16” plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4” x20”
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
Remove meat and turn smoker up to get wood charred.
Put back in smoker and smoke at 150 for 4 hrs.
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.