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Categories:
pork butt peppers chili powder garlic salt black pepper oregano Cumin ground Coriander Ground white vinegar water vegetable oil
Viewed: 23 - Published at: 7 years agoIngredients
- 2 pounds Boneless pork butt (shoulder), cut into 3/4-inch pieces
- 1 1/2 tablespoons Aleppo peppers - crushed
- 1 1/2 tablespoons Chili powder
- 4 cloves Garlic, minced
- 2 teaspoons Morton's Curing Salt
- 1 teaspoon Black pepper - freshly ground
- 1/2 teaspoon Oregano dried
- 1/2 teaspoon Cumin ground
- 1/4 teaspoon Cloves ground
- 1/4 teaspoon Coriander ground
- 1/2 cup Distilled white vinegar
- 2 tablespoons Water
- 1 teaspoon Vegetable oil
Method
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended.
- Cover the bowl, and refrigerate the meat for 1 hour.
- Grind the pork and seasonings using a coarse cutting plate.
- Return ground meat to refrigerator for 30 minutes.
- Add Morton's Curing salt and stir the ground pork with the vinegar and water until thoroughly mixed.
- Form into patties, logs or stuff into casings.
- If logs or patties are made, wrap tightly with plastic wrap.
- Cover and refrigerate 2 days, to let flavors develop.
- Set Traeger to smoke. Smoke for 1 hour, then increase heat to 225 and cook until meat reaches 145 (about 45 minutes)
