Outdoornews
A recipe featured in the Outdoor News Taste of the Wild
April 29, 2021
1 lb pork shoulder cut into chunks
1 tablespoon smoked salt
2 teaspoons crushed red pepper
1 teaspoon coriander
½ teaspoon chipotle chile powder
4 grams Instacure™ #1 (Prague powder #1)
4 cloves minced garlic
1 dried chipotle chile pepper
1 can Mexican lager beer
Hog casings
Preparation:
The venison and pork shoulder are ground through a 7-mm plate twice to get a nice coarse grind and to fully incorporate the pork into the venison. Make sure the meat is very cold before each grind. Mix all the dried spices and Instacure together, and evenly sprinkle over the ground meat. Add the minced garlic and mix everything together until the spices are well incorporated. Place the meat in a sealed Ziploc™ bag and place it in the refrigerator overnight.