Source: Smoking Meat Forum
Mix all of the above together, then mix thoroughly into pre-weighed meat. Cure in refrigerator over-night (min 8 hours) in air-tight packaging before smoking and/or drying.
Used apple for smoke and it seems to smooth over the cayenne to let in sneak up on you later
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Serving Size: 1 Serving (1374g) | ||
Recipe Makes: Servings | ||
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Calories: 1528 | ||
Calories from Fat: 232 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 843.7mg | 260 % | |
Sodium 776.7mg | 27 % | |
Potassium 4849mg | 128 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.9g | ||
Protein 296.3g | 423 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1528
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