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Mesquite Country Sausage Recipes

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    Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....

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      Originally posted by birddoggin View Post
      Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....


      I do not change anything when adding cure. The recipe stays the same.


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        Originally posted by birddoggin View Post
        Some of the guys that "cold" smoke on here for a "few" hours(seems like the time is based on humidity and temp) to add flavor only, do not cure based on what I am reading. Planning on two weekends from now to grind, stuff, cold smoke, then vacuum seal and freeze to cook at a later date. we should have low humidity and temps around 50-55 degrees during the day and cooler at night. trying to figure out if the cure is absolutely needed, and if so, does that change the amount of salt that I add to the recipe....
        Yes, it is also my understanding that some dont use cure, but you really need to know what you are doing or you could possibly ruin a batch of meat. They wait until the weather is just right and have success.

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          thanks for the information and thanks for your service!!!

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            I’m ready to make sausage again.
            Picked up all the ingredients and weighed the meat.
            85# of pork
            89# of venison.

            The other fellas probably have just as much.
            Going to be a long fun weekend.

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              Originally posted by scotty View Post
              I’m ready to make sausage again.
              Picked up all the ingredients and weighed the meat.
              85# of pork
              89# of venison.

              The other fellas probably have just as much.
              Going to be a long fun weekend.
              So what's on the list of sausages you are going to make?

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                Originally posted by dope hunter View Post
                So what's on the list of sausages you are going to make?

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                50# will be Travis's Jalapeno and cheese recipe.
                50# will use Blake's Cajun Sausage seasoning.
                50# will use Blake's Italian Sausage seasoning.
                Anything left will go into summer sausage.

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                  Originally posted by scotty View Post
                  50# will be Travis's Jalapeno and cheese recipe.
                  50# will use Blake's Cajun Sausage seasoning.
                  50# will use Blake's Italian Sausage seasoning.
                  Anything left will go into summer sausage.
                  I'm gonna have to try Blake's Cajun Sausage seasoning. What is it similar to?

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                    Originally posted by dope hunter View Post
                    I'm gonna have to try Blake's Cajun Sausage seasoning. What is it similar to?

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                    This will be my first time trying both of his sausage seasonings, but I'm sure it will be tasty. Everything else that he sells is the bomb!

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                      I went to his site but didn't see a sausage seasoning blend, is it just the cajun seasoning?

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                        Originally posted by birddoggin View Post
                        I went to his site but didn't see a sausage seasoning blend, is it just the cajun seasoning?
                        I think you have to email him to get a list of everything he carries. Or send him a PM.

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                          How should I finish the sausage if I don’t add the cure and smoke it?

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                            Originally posted by ITSBF View Post
                            How should I finish the sausage if I don’t add the cure and smoke it?

                            Freeze as fresh and cook fully before you eat it


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                              So many

                              Got to love sausage

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                                Will be doing this soon! Can't wait!!!

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