We both got our Javelina with our bows during the Arizona
HAM (handgun, archery or muzzleloader) hunt. We bought left over tags for this hunt. They were in a huge area of
Catsclaw bushes. We packed them back to the truck and were back at home within
10 minutes where we had Juniper trees to hang them in for field dressing.
22
Pounds of Javelina ground with a 3/16” disk
4
Pounds Grated Cheddar Cheese
3 oz
Mexican Oregano Dried Ground (Tampico brand)
1 oz
Mexican Cumin Dried Ground (El Guapo brand)
¾ oz
Cilantro Dried Ground (McCormick brand)
¼ cup
Black Pepper Ground (McCormick brand)
1/8 cup
White Pepper Ground (McCormick brand)
1/3 cup
Cayenne Red Pepper Dried Ground (Watkins brand)
1/8 cup
Dark Chili Powder (Kroger brand)
1 oz
Arbol Chili Powder Dried (El Guapo brand)
1 cup
Dried Garlic Powder (McCormick brand)
1 cup
Dried Onion Powder (McCormick brand)
16 oz
Pickled Sliced Jalapeno pureed in food processor (Mezzetta brand)
4 cups
Crushed Ice
1 cups
Water RO
¼ cup
Molasses (Grandma’s brand)
½ cup
Sea Salt Fine Ground
1 cup
Sugar Raw
We
ground the sea salt, cilantro, black pepper and red pepper to a powder with a small
blade type coffee, spices and nut grinder. Then blended all the dried spices
together in the Hamilton Beech Big Mouth Food Processor with the cutting blade
so it is all mixed together and there were no clumps. We poured the spice mix
into a bowl and put the pickled sliced jalapeños and juice in the processor.
When it was pureed we added the spices in with the molasses, ice and water to
rehydrate the dried powder.
In a
huge 2 foot diameter stainless steel bowl we put all the ground meat and then
spooned the spices mix evenly over the top. We hand mixed the meat and spices
for about 5 minutes until everything looked very well mixed. Then we sprinkled
the grated cheese over the meat mix and mixed it for another couple of minutes.
It is late at night so the mix went back into the plastic storage containers
and back into the refrigerator.
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