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Charcuterie/Cheese | |
| 4 lbs of brisket flat 2 lbs of pork butt 1/2 lb of pork back fat 50 g - kosher salt 15 g - Granulated Garlic 15 g - Onion powder 8 g - Coarse Black Pepper 5 g - Red Pepper Flake 7 g - Paprika 7 g- Cumin 3 TBSP - Mexican Oregano 8 g - Chili Powder 115 g- Milk powder 8 g - Cure #1 4 large fire rosted Poblanos (de-seeded and chopped up) 12 oz of Oaxaca Cheese (chunked up) Roughly 8-10 oz of Modelo Negra beer 32 - 35 mm hog casing 32m | |
| Grind meats (large then medium plate). Combine, mix well let set 24 hours and the stuff. Note you can grind in the dry ingredients with the medium plate grind. | |
Unrated | |
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