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Recent content by Luis Franco

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  1. L

    Lockhart Sauge, question on curing salt.

    Sausages are done, smoked, poached and cooled, texture was a bir too fine, but not bad for the first time doing sausages now to dry them and freeze them for later, but i am exited and think the outcome was good for having done everthing with the kitchenaid attachment
  2. L

    Lockhart Sauge, question on curing salt.

    Drying out the casings, heating up the smoker to start :)
  3. L

    Lockhart Sauge, question on curing salt.

    Did the sausage on saturday, will update this later, have not been able to smoke them yet so they sit in the fridge (had some inlaws visit)
  4. L

    Lockhart Sauge, question on curing salt.

    Seller said it was 94% salt, 6% nitrite
  5. L

    Lockhart Sauge, question on curing salt.

    Finally found the stuff, it has been an oddisey, since everyone calls it something different but no one could tell me exactly what their salt had in it
  6. L

    Lockhart Sauge, question on curing salt.

    yeah hopefully she send me the tech sheet and i can see if i can use this salt or not
  7. L

    Lockhart Sauge, question on curing salt.

    So for all those that find my last post too long, heres a question, could i just some my sausages till cooked? Same temp as lets say a brisket? 225-250? or should i just give up :(
  8. L

    Lockhart Sauge, question on curing salt.

    Well i thougt i found the right salt today, but now am weary of using it, an old teacher of mine is a chemist, so i sent her a message and she told me "yes you need pink salt, and i have some" i head over there and buy a pack from her (sounds more shady than it is, she has a company that sells...
  9. L

    Lockhart Sauge, question on curing salt.

    @crazymoon @TomKnollRFV @c farmer @nepas thanks for the input, illl see how to source sodium nitrite and avoid using saltpeter altogether, thanks
  10. L

    Lockhart Sauge, question on curing salt.

    they dont send it over to Mexico, they do ship a lot of other suttf, but chemicals have a tough time make it thru customs
  11. L

    Lockhart Sauge, question on curing salt.

    Im gonna make my first attempt at making sausage at home, i like the recipe i found in this old thread https://www.smokingmeatforums.com/threads/attempt-to-make-lockhart-tx-style-beef-sausage.155707/ The question is regarding the use of cure #1, i dont have easy access to Sodium Nitrite in...
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