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Question: cure and prepackaged seasoning - Page 2

post #21 of 24
Thread Starter 

AAAAAhhhhhhhh, gotcha. Thanks again for the instructions. I will make a post when done with some Qview. I have been informed by the boss that we have company coming tonight, so I think I am going to split the batch and go with drying half of it with a fan for about 30 minutes and then the smoker on 130 for an hour or two before ramping up the temp to 160-165 for the remainder. Hopefully this will get me where I need to be for today. According to the book I have, this will work. I will do the  overnite hang  with the other half and just plan more time for the next run.

post #22 of 24

Looking forward to seeing the pix....!

 

-Salt

post #23 of 24

Talk about a well stocked frig - Natty light and sausage!!!

post #24 of 24
Thread Starter 
Quote:
Originally Posted by nepas View Post

You have the fresh, you will need to add cure 1 if you plan on making smoked kielbasa.

 

I see your in coastal Georgia?  So am i sorta. 14 miles on 21 from Savannah



 

 

Sorry I am so late responding...Yeah, I am in Waverly...about 26 miles north of Florida right on the coast.

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