Hey Bear, heres a link to the seasoning i used, it was the#10 blend
That's interesting. There is no cure in the mix. Wonder how the color came out so nice and pink?
Hey Bear, heres a link to the seasoning i used, it was the#10 blend
Thanks Todd, I can't wait to see how they turn out.Great looking breakfast sausages!
Making some today myself and doing my research...
TJ
Thanks racenut, I used my Kitchen-Aid grinder attachment. As some here has said it is a little slow but if you're only making 10-20lbs it works fine.(for me that is)That looks like some good sausage. Well..that just got added to my ever growing list of things I want to try. It amazes me all the things you can make....better and tastier on the smoker. What kind of grinder did you use? I'm wondering what kind of money I should spend and still end up with something that works good.
I'm new to the game, but I thought "fresh sausage" shouldn't be smoked unless a "cure" was added. I don't see any cure listed in the #10 blend, but the "smoked" blends show cure in them. I'm sure someone will correct me if my "thought" is incorrect on fresh sausage vs. smoked. Regardless.... it looks fantastic!Hey Bear, heres a link to the seasoning i used, it was the#10 blendThat looks Fantastic Rap !!!!!
Was it a pre-mix?
It obviously had cure in it----Sure looks great.
I could eat a few feet of that!
Thanks for showing,
Bear
Thanks jbom,I'm new to the game, but I thought "fresh sausage" shouldn't be smoked unless a "cure" was added. I don't see any cure listed in the #10 blend, but the "smoked" blends show cure in them. I'm sure someone will correct me if my "thought" is incorrect on fresh sausage vs. smoked. Regardless.... it looks fantastic!