George's California Hot

[Big_George]

This is a recipe I developed for those of us that like it HOT

Meat
5 lbs beef (ground through fine plate)
1 lb beef trimmings (ground through fine plate)

Spice mix
1 Tbs Garlic powder
1 Tbs Onion powder
2 Tbs Smoked Paprika
1 tps Ground sage
1 tps Cayenne Pepper
1 tps Double fine ground Mustard
1 tps Ground chipotle pepper
2 tps Ground ghost pepper This is where the heat comes from

Cure and Binder
1 tps Cure 1 (Prague Powder 1) (changed on recommendation below)
1 cup Soy Protein concentrate
1 cup ice water
Directions
Mix spices in dry noncorrosive container and set aside.

Grind meat and fat through fine grind plate of your meat grinder, mix fat and meat thoroughly. In batches run meat through food processor to create a emulsified mixture.

In large food pan using hands mix meat, spice mix  Insta Cure, Soy Protein concentrate and ice water.

Extrude into casing of your choice. (I use a Beef Collagen casing to keep the sausage as all beef)

Smoke with light smoke at a temp between 150°F - 200°F until your sausage reaches 165°F (°74C) Remove sausage and place in ice bath.

Sausage is completely cooked and can be eaten cold or reheated on the grill or in a skillet.

[NePaSmoKer]

My observation to your recipe


Your cure #1 is much to high for 6 lbs and you could be in for some nitrate poisoning.

Decrease the cure 1 to 1 tsp +  a tad under 1/4 tsp. = slightly less than 1 1/4 tsp. Or if you have a gram scale it will be 6.25g
Cut the SPC to 3/4 cup

Just wondering why you would want to mix ghost pepper with  chipotle?

[Big_George]

My observation to your recipe


Your cure #1 is much to high for 6 lbs and you could be in for some nitrate poisoning. (I agree and have changed the recipe as noted above) Rytek uses a ratio of 1tps to 5lbs of meat so one teaspoon would be adaquate.

Decrease the cure 1 to 1 tsp +  a tad under 1/4 tsp. = slightly less than 1 1/4 tsp. Or if you have a gram scale it will be 6.25g
Cut the SPC to 3/4 cup

Just wondering why you would want to mix ghost pepper with  chipotle? I like the smoky flavor it adds throughout the meat without overpowering as liquid smoke would do.

[NePaSmoKer]

Understand that but your adding 1 lb of beef fat. If you dont like liquid smoke (some dont) try smoke powder.

[hal4uk]

Liquid hickory smoke or hickory smoke powder, either one, will only add smoke flavor relative to the amount you use.
The Whiskey Rule (a little's good, so more's better) just doesn't apply.
Of course, it doesn't apply to that diabolical ghost powder either  ;D

[beefmann]

interesting but good looking recipe

[Keymaster]

Sounds like a barn burner of a recipe :) , thanks for sharing.

[SiFumar]

So...have you actually made this George?

[Big_George]

So...have you actually made this George?

Yes I have done two batches of this recipe.  The second batch I shared at a fund raiser down in SD where I did a Texas style BBQ.  I had folks comming back for seconds and thirds on these puppies.

[viper125]

Love ghost peppers will try this one.

[SiFumar]

You're lucky no one got sick with your high cure amt before you edited it!

[smoke em if you got em]

The revised recipe looks pretty good. Where do you get the ground ghost pepper? I've seen it online but it's expensive.

[Piker]

I must be missing something as I see he added 1 teaspoon of cure #1 to 6 lbs. of beef and fat. I always add 1 tps to every 5 lbs of meat and have never had a problem. Thats what it says in all of my recipes.      Piker????

[Kevin A]

I must be missing something as I see he added 1 teaspoon of cure #1 to 6 lbs. of beef and fat. I always add 1 tps to every 5 lbs of meat and have never had a problem. Thats what it says in all of my recipes.      Piker????

The original post was edited to now say '1 tsp cure' instead of the higher amount initially posted.

Kevin

[viper125]

I should have some hotter then the ghost pepper this year. Thinking either hot sauce or dried and powder. Maybe both. Its the hottest at this time the Trinidad Scorpion T- Butch. 2 million scoville units possibly. Would really lite them up. LOL!