Chaurice Recipe.xlsx

	A	B	C	F	G	H	I
1	Chaurice
2	Static Recipe			Enter Lbs of Meat in G4
3	Ingredient	Amount	Units	Ingredient	Lbs	Units	Check
4	Pork Shoulder	3	lb	Pork Shoulder	37.5	lb
5	Kosher Salt	4	Tsp	Kosher Salt	50	Tsp	12.50
6	Black Pepper	1	Tsp	Black Pepper	12.5	Tsp	12.50
7	Red Pepper Flakes	2	Tsp	Red Pepper Flakes	25	Tsp	12.50
8	sugar	1	Tsp	sugar	12.5	Tsp	12.50
9	allspice	0.5	Tsp	allspice	6.25	Tsp	12.50
10	dry thyme	1.5	Tsp	dry thyme	18.75	Tsp	12.50
11	cayenne	2	Tsp	cayenne	25	Tsp	12.50
12	minced garlic	2	Tsp	minced garlic	25	Tsp	12.50
13	Chili powder	3	Tblsp	Chili powder	37.5	Tblsp	12.50
14	bay leaf, ground	0.5	tsp	bay leaf, ground	6.25	tsp	12.50
15	Onion	1	ea	Onion	12.5	ea	12.50
16	Parsley	0.5	cups	Parsley	6.25	cups
17	Total Weight		0	Total Weight
18				Add 0.5 bunch green onion per 3 lbs
19
20	3 lb recipe has 1 onion and 0.5 cups chopped parsley					12.5
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33	Mix ingridents before grinding. Mix again after grinding. Marinate the mixture in the refrigerator for at least 30 minutes or up to 4 hours.
34	If smoking add appropriate amount of prague powder and reduce kosher salt appropriately.
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