Took a level tablespoon of Tenderquick and put it in a glass bowl. To that I added 1 teaspoon of fresh ground black pepper, 1 teaspoon of black mustard seeds (out of the yeller ones), 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder. Then I added 1/4 cup of good old H20. Mixed it up good then added the ground beef.
Next I scrubbed by hands like a surgon would and commenced to mixing it all up using the squishy finger technique (as opposed to the swishy..never mind).
Now I got this all nice and mixed up. Wash hands again 'cause I forgot to get some plastic wrap laid out before I squished the meat.
Cut me a good long piece of that stuff and put the meat on it, forming into a log all the while pressing it to get rid of any air bubbles. Once wrapped gathered the ends and rotated the middle to create a nice log. Then wrapped that in plasitic wrap again and stuck in a gallon freeze bag and put it in the fridge.
Suppose in a day or two I'll cook it up. If it gets cold out side I'll use Einstein and smoke at 175 to 180 until internal gets to 160? Think that's what I read but will doulble check. If it stays warm, might use the oven.
