Recent content by jboc2020

Thank you, TallBM, this is a great post and suggested course, I am a little overwhelmed by the processing of 25-30# of meat before Xmas what with cookie baking and all the other holiday eating :) Sooo... you've piqued my interest, what else would you do with the mix if not summer sausage...

Ha! Thanks, yes, I am a baker so doing things by weight makes sense to me. Thank you for that link, it is worth its weight in... murder salt... :emoji_astonished:. So... whats with the sugar? I didn't add any - the link demands sugar though, for the cure. Do you guys always use sugar? This...

Thanks, JJ, if I could bend your ear a bit more, how much regular salt per pound should I be aiming for with the new batch, considering what you now know of my original batch? Also, are you saying that if I did the 25#, the nitrate would still be slightly high, but as soon as it is smoked, it...

I see what you are saying... I am not sure we want 30 # of summer sausage right this minute and I only have 25 casings (live rurally, no way to get more until next year shipping) ... what if I saved 5# of the original batch in the freezer, used 5# original and 10 # new now... and in a month or...

Sorry, I mixed it up in my head when I was researching recipes. I ONLY used the prague powder, but the amount off recipes that called for Tender Quick. To repeat, I used 2 tbsp of prague powder only. NO tender quick. Thanks:)

Hey All, Had a mishap when we were preparing to make our first batch of elk/pork summer sausage. I mixed up morton tender quick with prague powder - like a newb. So, I will briefly tell you what I did, and what my troubleshooting plan is, and I am just looking for some confirmation that the...