I'm in Ohio and have just purchased a six rack Bradley digital smoker with the cold smoke adapter. I'm totally lost and hope to learn how to use this baby! I couldn't find the pink curative so I ended up getting Morton's Tender Quick. We're butchering hogs this weekend and wanted to make some stuffed sausage and cold smoke it (I think). We just want to smoke it and then freeze it for cooking later. Been scouring the site to see what TQ ratio to pork should be used, but haven't been too successful so far. Haven't even taken the Bradley out of the box yet. Hoping there's some sort of book in there to guide me. Hubby's from the old school and they use to salt cure their hams and never added cures to their sausage. But, I'm not too fond of food poisoning so am insisting on the TQ. Hope to learn a lot from you guys!!!
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Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
TQ is 1/2 per pound. Read and make sure any recipe you use is safe. It is your safety!