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Summer sausage stuffing question. - Page 2

post #21 of 23
Thread Starter 

3hrs in I'm at 142. I figure 1 more hour. to finish, then back in the cold garage to hang for another 24 or so..

post #22 of 23
Quote:
Originally Posted by AK1 View Post
 

3hrs in I'm at 142. I figure 1 more hour. to finish, then back in the cold garage to hang for another 24 or so..


So with the summer sausage you could cold smoke and hang until 30 % raw weight is lost if you use the proper cure ratio correct?  My understanding.

 

Do you cook them to eat them sooner?

post #23 of 23
Thread Starter 

Not in this case. What I'm doing is cold smoking to add flavour, then I'm cooking the sausage until it's done. I do other sausage from raw and just smoked then dried ready to eat. Totally different process. 

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