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whats your thoughts?

post #1 of 14
Thread Starter 

SMOKEHOUSE.jpg

 

IMGP0337.JPGWe have All seen My little walk-in smoker. fire box bottom picture is about 12' from smoke house.   

Going to fire her up this week on the 7/12/14 Do out some beacons, hams, brats, summer sausages and breakfast sausage links, and patties. doing a wet cure Beacon recipe. fast cure it in 4 1/2 Days, would like to smoke the premade patties of breakfast sausages (Pork) not cook totally just cold smoke them, then take them from smoker to freezer, what do you pros think?is this pos. with out getting a bug. I will be doing a cold smoking with a temp around 105 deg for 6 hours or so. or should I fire up the burner and take the patties to 150 min. like my beacon before flash freezing the patties? what's your thoughts?

sorry DiggingDogFarm , hay I was just reading down thru the forums, and this thought came to me ." it happens"     

post #2 of 14

DO NOT Smoke any Uncured sausage at a temp below 225°F and take the sausage to an IT of 165°F!!! What you are planing at a minimum can make you sick and since a smoker temp 105° is in the range that causes accelerated bacterial growth, can Kill You!...Hot Smoke until done and freeze the sausage or Hot smoke it when you want to eat it. Anything else is Bad Bizness. Sorry...JJ

post #3 of 14
Thread Starter 

So I should mix cure into all my batches anyway, ok I'm batching tonight

30 lbs brats,

30 lb breakfast sausage

30 lbs Italian sausage 

15 lbs summer texas sausage

15 lbs chedar cheese sausage

(4) 10 lb hams, honey and maple    

 Smoking on Saturday 

Going to have to look up the exact formula for the cure/salt mix.

Unless any of you know it.

post #4 of 14
Thread Starter 

 

 

 

 

 

 

 

post #5 of 14
Thread Starter 

just a few of the hundreds of photos

 

 

 

 

 

 

 

 

 

 

post #6 of 14

Nice smoking job

post #7 of 14

Adding Cure to Brats and Italian Sausage will change the flavor. If you want to maintain the traditional flavor, Freeze Raw sausage or Hot Smoke at 225 to an IT of 165° and then freeze. You can add Cure but don't expect the original flavor to be maintained. Below is a Chart for the amounts for various batch sizes...JJ

 

Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding. 

Use as follows:

Cure per pound of ground meat/fat:
U.S. Measurements
Amount of Meat/Fat Amount of Cure
Vol. Wt.
1 lb. 1/4 tsp. .05 oz.
2 lbs. 3/8 tsp. .08 oz.
3 lbs. 1/2 tsp. .10 oz.
4 lbs. 3/4 tsp. .15 oz.
5 lbs. 1 tsp. .20 oz.
10 lbs. 2 tsp. .40 oz.
15 lbs. 1 Tbsp. .55 oz.
20 lbs. 1 Tbsp. + 1 tsp. .80 oz.
25 lbs. 1 Tbsp. + 2 tsp. 1.00 oz.
50 lbs. 3 Tbsp. + 1 1/4 tsp. 2.00 oz.
100 lbs. 1/4 C. + 2 Tbsp. + 2 tsp. 4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce


Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.

post #8 of 14
Thread Starter 

Thanks. that is exactly the chart I was looking for.

post #9 of 14

Wow, your making good use of your smoker. Everything looks amazing!

post #10 of 14
Thread Starter 

Yep if it hits the ground we smoke it.

post #11 of 14

Newbies note that chart is for Cure #1.

 

My preferred cure for sausage making.

 

When using Morton's Tender Quick or prepared cure/recipe mixes, follow proper instructions for that particular product.

 

If cold smoking, be sure any purchased mix contains cure. If the purchased mix does not contain cure, use the chart to add it for cold smoking. 

 

Do not add cure to a mix which already has cure in it.

 

Good luck and good smoking.


Edited by Venture - 7/8/14 at 3:37pm
post #12 of 14
Thread Starter 

Everything batched and now it's all resting in the refrigerator.

Tonight we are going o case out the brats, Pattie out the breakfast sausage, turn the hams, 

we added cure as required to the two summer sausages, they will continue to rest and let the flavors blend   

Saturday morning stuff and smoke , smoker starts at 5:00 am, hoping to have it loaded by 7:00

6 hours cold smoke then fire that baby up and cook it out.

We sampled the different batches last night as we batched, holly crap do we have a good dew going. 

If you're in the Ames area stop in. 

 one question I picked up casings for my brats yesterday from my

local meat market, how many do you get per pound? 

What length do you guys spin them 4, 5, or 6", ?

Breakfast patties,  what diameter do you make these?  

Never made either one of these products before.

post #13 of 14
Thread Starter 

here we are last night cutting out patties . Sue is rolling and stamping I'm packaging 

54 packs x 6 per pack.

post #14 of 14
Thread Starter 

not sure how to correct the rotation on the picture

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