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  1. carter86

    Smoked sausage question..hope it not a crazy one

    Thanks guys. Jimmy thanks for the feedback. I got cure #1 pretty understood since I been making bacon and Jerky for several years. Just didn't know about it from a sausage perspective lol.I guess I'm so used to the family considering smoked sausage being different than kielbas, andouille...
  2. carter86

    Smoked sausage question..hope it not a crazy one

    Hey guys quick question and I hope it's not a crazy one. I make fresh breakfast sausage all the time with pops recipe. My question is I want to make some smoked sausage but do you use a breakfast sausage seasoning and just add cure #1 to it and smoke? Or is it a specific recepie other than a...
  3. carter86

    Want to cure and smoke some breakfast sausage.

    Thanks CB for the very helpful info. One last question. Would it hurt after sitting in the fridge for a day to then smoke at a temp of 150 - 170 until internal temp reaches 152? The reason I ask is because I have a kamado gril and not sure I can keep it below 150 without snuffing the fire. I...
  4. carter86

    Want to cure and smoke some breakfast sausage.

    Hi guys I want to make a small 2lb batch of breakfast sausage but I want to cure it and smoke it. Here's my questions  1. After adding a cure #1 to the meat and stuffing, do I need to refrigerate them over night before smoking? 2. Can I cold smoke them for several hours without bringing to a...
  5. carter86

    Help determining how cure per pound I should use

    Thanks atomic smoke. This info helps a lot I was hoping I wouldn't get bad replies from asking so simple of a question.
  6. carter86

    Help determining how cure per pound I should use

    Thank you Dave for the information
  7. carter86

    Help determining how cure per pound I should use

    I got it. .05lb =.8 ounces  I would just times that by how many pounds of belly I have. I probably sound real dumb right now but is this correct. I'm used to going by cures that tell me this info already
  8. carter86

    Help determining how cure per pound I should use

    Thank you. Can you tell me how much is that in ounces or grams? Apologies if this is a crazy question
  9. Help determining how cure per pound I should use

    Help determining how cure per pound I should use

    • carter86
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  10. carter86

    Help determining how cure per pound I should use

    Picked up a bag of bacon cure which tells me 5lbs season cures 100lbs of bellies imparting 200 ppm of nitrite. Can you guys help me determine how much per pound I should use? Here is a pic of the bag Thanks
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    20151022_174910.jpg

    • carter86
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  12. carter86

    Why brown sugar?

    I'm no guru but from what I have read is that the sugar offsets the salt. I'm sure you could use maple syrup or maple sugar in its replacement.
  13. carter86

    Questions about coldsmoking

    Hey guys I'm new to cold smoking and have a couple questions. 1. Is it best to let cold smoked bellies sit in the fridge after the smoke before slicing? Would that help mellow out the smoke flavor due to the longer smoking times. 2. Is it best to let the belly come to room temp before cold...
  14. carter86

    New to the forum..Bacon Pics from previous cooks

    Thanks guys. I think I'll try warm smoking first before cold as well.
  15. New to the forum..Bacon Pics from previous cooks

    New to the forum..Bacon Pics from previous cooks

    • carter86
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  16. carter86

    New to the forum..Bacon Pics from previous cooks

    hey guys,  im new to the forum but wanted to share with you some Bacon i made previously before joining. this bacon was cured with the High Mountain Bacon cure..it was my first attempt using this cure and it came out pretty good. i currently have a 2.5lb slab in Pops Brine and another 2.5...
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    20150926_093257.jpg

    • carter86
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    • Album: New to the forum..Bacon Pics from previous cooks
  18. 20150926_093249.jpg

    20150926_093249.jpg

    • carter86
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    • Album: New to the forum..Bacon Pics from previous cooks
  19. carter86

    Hi from the good ole south....GA

    hey guys, been seeing some great information on this thread and just had to join to become part of the fam. i have a Kamado Joe Ceramic Grill that i smoke on and also and ole Chargrille Barrell Grill that gets the Job done as well. looking forward to touring the forum to learn more about cold...
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