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Recent content by dbmmorin

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  1. D

    possibly not enough cure??

    I am really impressed with the information and amount of responses on this forum. Probably the best forum I have been on. Lots of information here.
  2. D

    possibly not enough cure??

    As I get a little better, I will be getting away from the kits and hunting down some recipes. They bacon kit came out good, but I am sure it could be better. I added diced Jalapenos, aged kerrygold cheddar chees and crushed red chilis to the sausages and those came out nice. Thank you
  3. D

    possibly not enough cure??

    I followed the directions (almost) except for the addition of 1.5 extra pounds of meat. I had extra cure to compensate, but forgot to put it in. I have used spice packs before and found them to be too salty so I added meat and it worked out well flavor wise.
  4. D

    possibly not enough cure??

    Thanks, I did some more sausages last night and stopped smoking them when they hit 160. I did some Bacon and stopped that at around125- 130 after s 3 hour smoke at 225, since that gets sliced and fried in a pan. I was afraid it would be overcooked after frying if I brought to 160. Stored in...
  5. D

    possibly not enough cure??

    Thanks Al!
  6. D

    possibly not enough cure??

    Wow, I did not know that. Being a new member and fairly new to smoking, I am going to learn a lot from this forum. Thanks
  7. D

    possibly not enough cure??

    Thank you!
  8. D

    possibly not enough cure??

    Thank you Jim
  9. D

    possibly not enough cure??

    Yes it had a separate cure package in with the spices and It was added in with the spices. It was at 160 after 3 or so hours of smoking then I brought it up to 180 internal in the oven. Thank you guys so much for your responses
  10. D

    possibly not enough cure??

    I did a smoke at around 200 until I hit 160 on the inside. Around 4 hours., then put in the oven and brought to 180. Maybe I should put bak in the oven and bring to 225.
  11. D

    possibly not enough cure??

    I bought a couple spice packs by LEM. I made hand rolled andouille sausage. Came out good. smoked it about 3 hours and finished it in the oven. Got the internal temp to about 180. The spice packet was for 5lbs of meat but mixed it with 6 1/2 pounds of meat. This morning I realized i never...
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