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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... -
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... -
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- carter86
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- Replies: 8
- Forum: Hot Smoked Bacon
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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... -
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... -
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...
