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post #1 of 10
Thread Starter 
I'm going to make my 2nd batch of smoked sausage.First time I used burger and pork butt,I cut up the butt and mixed the burger in and used the cure.Finished product came out good.Heres my question can I do it the same or should I grind all the meat then mix in the cure or can I do it the same as before?
post #2 of 10

Either way will work.



post #3 of 10


post #4 of 10

As said above, that will work.


If the recipe calls for encapsulated citric acid, that should be added after the grind and during the mixing process.


Good luck and good smoking.

post #5 of 10


I would grind then mix but you can mix and then grind either way is good as long as it all gets mixed up well.

post #6 of 10

Yep what they said....

post #7 of 10




post #8 of 10
Thread Starter 
As usual good advice for my questions thats why I keep comin back to this site.Thanks all
post #9 of 10

Don't forget the Qview 

post #10 of 10
Originally Posted by africanmeat View Post

Don't forget the Qview 

Great response Ahron.....................icon14.gif



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