Recent content by riclark

Sorry, Should have been more specific. I was asking about summer sausage with cure. I made a batch smoked at 130* for 3 hours and finished SV @140* for 4 hours and was curious if it needed to hang for a few hours after cold water bath. Thanks, Richie

DaveO, Curious as to whether you hang your sausage to bloom after SV and cold water bath or not?

Thanks for the recipe! Made a 10# batch, as listed above, it's very tastey!

Well, didn't load all the pics...Recipe and directions from rnyboy. HAPPY THANKSGIVING!

[ After searching I found a great tutorial. Mixed and stuffed Tuesday afternoon, smoked yesterday. Turned out better than any SS kit I've ever used. I need to look the thread up to give credit.

Thawing out 10# venison for another attempt at some SS. Any hints or recipes for a garlic/pepper sausage? Cooking this batch in a MES. Thanks!

Thanks, that's great link! Gotta a lot to learn about the cures and curing process!

I was wondering if anyone could tell me what the difference is between TQ and Prague powder and how using one over the other affects the finished product? Here is why I ask. I made a batch of SS over the weekend and it came out crumbly. The venison was mixed 60-40 with pork butt, put in a...

Good morning everybody! My ne is Richie Clark and I hail from New Bern Nc. I joined this site to gain some insight on different smoking techniques and ideas. Thanks for having me!"