5kg diced beef round 36g dry mustard 120ml/8T lt corn syrup
60g salt 24g paprika ?? casing, ??/??ml wide
28g pink salt 12g ground coriander
4C ice water 8g ground white pepper
72g minced garlic
- Grind meat thru small die.
- Combine meat with salt, pink salt, and water and incorporate by hand.
- Cover and chill for 24-48 hrs.
- add remaining ingred. by hand and spread onto chilled sheet tray; freeze until stiff, 30 min.
- regrind through small die; freeze again.
- Place mixture in food processor and puree until it forms a paste, 1-2 min. Keep cold !!
- Stuff mixture into casings and hot smoke at 180f until internal temp of 140F.
- Chill in ice bath.