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I haven't made it yet just asking about putting cooking oil on before you smoke . Gonna try it Saturday morning.
Thanks a lot.
I'm trying to duplicate the Hill country recipe but I'm adding cure#1 to slow smoke instead, my question is since sausage will be slow smoke do it...
Thanks Indaswamp !
Ok so for 10lbs. add 11.3 cure#1 and kosher salt 72 grams.
I will add the cure#1 and omit the mustard seed. Thanks
Got it thanks
Trying to make Keilbasa links.
10 lbs. Pork shoulder = 80 grams of Kosher salt, course black pepper = ?, mustard seeds =?, granulated garlic =?, marjoram =? Water =?,NFDM=? Now...
Appreciate it, I will try 165*.
Starting at 120* to dry then 130* start smoking and raise temp 10* every hr. to 170* until I.T. hits 152* ,
I'm going to try and make 10 lbs. Of hill country smoked sausage but I want to slow smoke it by adding cure#1 to the recipe , can it be done like...
Can you use a clean cloth towel to dry sausage before smoking instead of drying with smoker @ 120* vent opened door ajar ?
Appreciated Crazy moon!
Sausage was good will add a little more salt and heat next batch.
1tsp. Cure#1,7tsps. Kosher salt,1tbs. rubbed sage,2tbs.granulated garlic,1tsp.onion powder,2tbs. coarse black pepper,2-1/2tsps.mustard...
Just learning how to post the pictures Chopsaw
Here's a photo of the sausage.
Thanks big fella !