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If you used cure #1 or tenderquick or a seasoning pack that included cure, the cure will keep the meat from spoiling. No problem with your current plan of attack.
In fact, ground meat is not fully cured for 36 hours after the cure is added. Then after that it has prolonged preservation...
A good charcoal basket would help you out. But I don't think you can get 12 hours out of one of those units.
Maybe start at 7pm, drink beer till 1 am, go to sleep till 7am. Now you only need 6 hours unattended.
Yea that stuff is like a starter culture substitute. Provides a nice tang just like the fermentation process would. Here is the real stuff http://www.butcher-packer.com/index....roducts_id=742
Your good to go for a long safe dry time with that cure. I think that type of sausage really improves...
http://lpoli.50webs.com/index_files/Roh-landjaeger.pdf
No citric acid in his recipe.
Encapsualted citric acid is not a starter culture. The fermentation period Mr. Poli mentions in his recipe is to ferment the meat using the starter culture. You are not using a starter culture, which is ok...
Either way will work. The dry cure will remove moisture from the bellies and leave some brine in the bottom. The only thing I found is that if you don't shuffle them around, the bottom one sitting in the brine can get a bit "burned" by the cure. If your curing individually in bags, I would just...
The Warden gives sound advice. I like to let the freshly twisted links spend some time in the fridge so the twisted part of the casing will dry out. This will help keep them from unraveling.
I was also going to add that the size of the smoking fuel used makes a big difference. Wood chunks will be nice and thin and blue where as sawdust will be more billowy and white.
I do not recommend boiling your sausage. 212 is too high a temp to finish off smoked sausage. 180 degree water until you get an internal temp of 152. I like to smoke at about 140 and bump it up to 180 once they have the right color. It is possible to heat water to 180 and keep it there. It is...
Made a few pounds of hot links. Super hot and super tasty. Figured I'd make a fattie out of a couple of packages.
Ingredients not shown are extra cheddar cheese, fresh chives, and fresh rosemary. And of course bacon. The dried shrooms were soaked in water for a bit. They really hold up well in...
Also you can wipe them down after they cool with a paper towel and a bit of cooking oil. This will get the black sooty stuff out of all the cracks and crevices on the casing. It makes them look and taste better IMO.
For less smoky, just smoke for a shorter period of time, and finish off without...
Put them in a ziplock or sealable container, and cover them with kosher salt. Put them in the fridge and they will keep practically forever. Some people freeze, but mine have never gone bad. Rinse well and soak a bit before use for best results.