Bigwheel's Cowtown Baloney - BBQ Central

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Old 02-23-2009, 08:04 AM   #1
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Bigwheel's Cowtown Baloney

Bigwheel's Cowtown Baloney
*(Revised 12-05-07)

*20 lbs pre-ground beef chuck (80% lean)
Morton's Tender Quick (use at the rate of 1 1/2 t. per lb of meat)
5 T. White Pepper
6 T. Buttermilk Powder
2 T. Paprika
2 T. All spice
2 T. Nutmeg
2 T. Granulated Garlic
2 T. Onion Powder
1 T. MSG
2 t. Coriander
2 t. Ground Cloves
3 t. Caynenne
4 cups water

Mix all the spices in the water and mix well into the meat. Run it through
on the fine plate and mix well again. Stuff into any kind of casing you like. I usually wind up using medium hog guts but you can stuff it into regular baloney cases if you want. Smoke it at 175 till it hit 153 internal.

* Not trying to get complicated on the meat ration here but you can also make it out of all pork..(untrimmed butts works well)..or a combo of beef and pork and throw in some venison if you want. Just be sure you keep the fat ratio up to at least 15-17%. For example if you got some deer meat to use up I would mix it with untrimmed butts and or the beef chuck at the rate of at least 60/40 in favor of the fat meat. If you get it too lean it makes it rubbery or crumbly depending on which kinda meat is too lean. This is figgering in skinny wild hawgs and stuff like that which should be treated the same as venison in my book. Whew..sorry this turned so windy

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