Originally Posted by frankerector
I just added about 1 tbls of salt and 2/3 cups nfdm.
I mixed it up real good. It smells great right now. I was afraid of the liquid smoke but it mellowed.
It is back in the fridge. I have the fridge set at 37 degrees. I will keep it there until tomorrow.
Then I plan on making logs and wrapping them with foil. Then I will cook them at 170 until the internal temp is 154. Then they will get the ice bath.
I love the way my frig smells after a sausage mix sits in it overnight!
The NFDM amount is about right, but you may be a bit short on salt. Most of the time you'll want about 1.5 - 2% salt. Not sure what type of salt you used, but an average tablespoon of salt is around 3/4 oz.
You can foil the chubs, but I'm curious as to why?
Since this is your first SS, be aware that it may take MANY hours to reach your target IT. Don't raise the heat over 170, just let it ride out. If you go much over 170, you could get a fat out situation, that usually sucks.