Funny HCH. I cut up a bunch of meat today and have it in the fridge. I do my own seasoning. Mix it up a bit. Today I'm doing 2 batches. 10 lbs of hotand4 lbs mild. I used to smoke my own but my smoker was destroyed in a wind/hail storm. I'm in the planning phases right now to have one built in the summer. At least I have a friend at work that has a walk in smoker that I can use.
Hot is sodium nitrate, garlic, sugar, paprika, pickling salt, Keens hot mustard powder, cayenne pepper, worshter sauce and Frank's red hot
Mild is sodium nitrate, sugar, garlic, paprika, fresh ground black pepper, chilli powder, and worster sauce.
