Double grind 10mm plate, then remember you forgot the Jalapeños, so go pick them and 3rd grind. Spices (Salt, cure #1, black pepper, garlic & onion powder, paprika, turmeric, chili powder high heat dry milk powder) pepper Jack Cheese, beef bone broth. Recipe calls for the meat to be mix till a paste forms, I like that method!
Taking a break, will pipe into casing and let dry over night so cure#1 can go to work before the are warm smoked tomorrow! Happy so far!