Ingredients
- 5 lbs., cut to 1/2 inch cubes
- 2 tablespoon Red Wine Vinegar Powder
- 1 tablespoon & 1 tsp ground dried smoked Chipotle chili
- 1 tsp chili Árbol Molido
- 1/4 cup roasted garlic; 1-1/2 tsp. fresh
- 2 tsp Mexican oregano
- 1 tsp white pepper
- 2 tablespoon jalapeno pepper; seeded, small dice
- 2 tablespoon Italian flat-leaf parsley; chopped
- 2 tablespoon cilantro; chopped
- 1-1/2 tsp thyme fresh; chopped, 1/2 tsp. dry
- 2 tablespoon red onion; small dice
- 2 tablespoon chives; thinly sliced
- 1-1/2 tsp cumin
- 1/4 cup chili Manzano; diced
- 1-1/2 tsp kosher salt
- 1 tsp nature’s seasoning
Instructions
- Grind the Lamb with the 1/2 inch plate
- Add the rest of the ingredients and mix well. Then regrind with the 1/4″ plate.
- This can be formed into burgers or cakes.
- To make Smoked Jerky add .28 Oz./Lb. Jerky cure (Sodium Nitrate)
- Case in Collagen or Sheep Casings or Use a Jerky Gun
- Let rest in the refrigerator overnight to cure.
- Smoke at 180F to an internal temperature of 160F.