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 PostSome 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 PostSome 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 scotty View PostI’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 dope hunter View PostSo what's on the list of sausages you are going to make?
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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 Post50# 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 dope hunter View PostI'm gonna have to try Blake's Cajun Sausage seasoning. What is it similar to?
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