Toggle sidebar

Recent content by apprentice

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. apprentice

    Cold smoking deer sausage

    Couple of quick questions on cold smoked deer sausage recipe. 50/50 deer pork butt ratio. Been doing this for years but I think it could be better. The process is grind season mix and stuff. After stuffing it is taken to a a local meat shop with commercial smokers. We usually take between 7-800...
  2. apprentice

    Cold smoked deer sausage

    2 lb collagon casing from a 30lb vertical manual stuffer
  3. apprentice

    Cold smoked deer sausage

    we made deer sausage that was cold smoked and has been hanging in garage for about 6 weeks curing. The sticks have distorted and shrunk considerably. The first stick cut in to had hollow spots in it which had some type of mold growing. My question is this from poor stuffing practice allowing air...
  4. apprentice

    Safe jerky

    Thank you for the information
  5. apprentice

    Safe jerky

    Sounds great
  6. apprentice

    Safe jerky

    What is the safest way of making jerky with a dehydrator. Knowing that my dehydrator doesn't reach safe temps I always seem to over dehydrate it and it gets brittle. Should I be using a curing salt as I do on my deer sausage. Please feel free to share any info. Thank you in advance
  7. apprentice

    Another newbee

    Thank you
  8. apprentice

    Curing salt question

    It's never too late Bear
  9. apprentice

    Curing salt question

    Well guys I have learned a lot here. I have made probably somewhere around 4000 lbs of sausage over the last 10 year. Not all mine of course. Me and hunting buddies pool out deer meat togethor every year for making it. I am 38 years old so I missed out on the the good days where everyone...
  10. apprentice

    Curing salt question

    Thanks Bear I appreciate all the responses. That's what I get for trying someone else's recipe. As soon as we mixed the meat I knew it was not right using the 2 cures. A friend of mine has been making this recipe for a few years so I never gave it a thought til after the fact. I have notified...
  11. apprentice

    Curing salt question

    Well I had to try it and actually it tasted great more sweet than salty. Was just looking for something a little different than the usual 4 to 6 hundred pounds of deer sausage we make every year. I probably will eat it just try not to over consume on it due to the high levels of cure. Jusf some...
  12. apprentice

    New and lost

    Hey thanks one eyed jack I did get it figured out so I'm good to go now
  13. apprentice

    Curing salt question

    LeArning from mistakes. Those are the lessons you never forget
  14. apprentice

    Curing salt question

    Thanks Wade for your expertise. I will not make that mistake again. It's good to have a forum that you chat with people with some knowledge.
  15. apprentice

    Curing salt question

    Excaliburs web site also says sure cure is similar to cure 1
See more
Top Bottom
Back
Clicky