Used the same recipe I use for bologna which was derived from an Age of Anderson recipe with more garlic and some msg. Smoked the sous vide. Taste pretty good.
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Fine_Anxiety_6554 on
Forgot to add this is chicken breast, chicken thighs, and pork back fat. 2.2 kg Total
45 g salt
3 g garlic
8 g white pepper
1.5 g nutmeg
1.5 g onion powder
5 g msg
5.5 g pink salt #1
3 g cayenne
10 g paprika (smoked and sweet)
50 g milk powder
That’s from memory but I think that’s everything. Smoked for 4 hours then sous vide until 160 degrees.
cranberryjuiceicepop on
Yum! How do you eat it? On a sandwich or with some crackers? Looks so good!!
Lancewater on
Bet some thick slices pan fried would make a hell of a sammy.
5 Comments
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Forgot to add this is chicken breast, chicken thighs, and pork back fat. 2.2 kg Total
45 g salt
3 g garlic
8 g white pepper
1.5 g nutmeg
1.5 g onion powder
5 g msg
5.5 g pink salt #1
3 g cayenne
10 g paprika (smoked and sweet)
50 g milk powder
That’s from memory but I think that’s everything. Smoked for 4 hours then sous vide until 160 degrees.
Yum! How do you eat it? On a sandwich or with some crackers? Looks so good!!
Bet some thick slices pan fried would make a hell of a sammy.
Love this