Ingredients:

  • 2 lbs lean beef chuck
  • 1 lb pork shoulder
  • 1 tbsp pink curing salt #1
  • 2 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cloves
  • ¼ cup ice-cold water

Instructions:

  1. Freeze meat and grinder parts for 30 minutes. Note: This stops fat smearing.
  2. Grind beef and pork through the fine plate.
  3. Mix ground meat in a chilled bowl with pink salt, brown sugar, kosher salt, and all spices.
  4. Pour in ice cold water while mixing on medium speed. Mix for 3-5 mins until the meat is tacky and sticks to your hand.
  5. Place meat on a large sheet of parchment paper.
  6. Shape the meat into a log about 3 inches in diameter.
  7. Roll the parchment tightly, twist the ends, and tie them with kitchen twine.
  8. Refrigerate the logs for 24 hours. Note: This lets the cure penetrate fully.
  9. Smoke at 160°F until the internal temperature hits 155°F (usually takes 4 hours).