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Summer Sausage Question
No worries. I think the next time I will try better quality meat myself. -
Summer Sausage Question
I used 1 lb. of 80/20 ground beef, 2 lbs. 75/15 ground beef, and 1.5 lbs. ground pork. The directions on the cure/seasoning package said to add 1 cup of water, which I did. Excuse my ignorance, but what is NFPM? -
Summer Sausage Question
Wow. This is a lot to take in, but I really appreciate all the advice. I read on a post on this forum from 5 or so years ago that someone wanted to venture into Summer sausage territory, and wanted to avoid "the grey circle of failure". I'm thinking that is what I achieved. lol I was wondering... -
Summer Sausage Question
I used a standard, dial-type thermometer that was brand new. After the 3 hour smoke I inserted it lengthwise into the center of one of the sausages. It read 136. After a couple more hours it hit 158. -
Summer Sausage Question
Sorry. I'm a novice smoker. That would be some good info to share. Lol Here goes: 3 lbs. Ground beef 1.5 lbs. Ground pork Smokehouse brand summer sausage cure/seasoning Summer sausage - type casings Mixed meat according to directions. Stuffed casings. Cured in refrigerator overnight. Smoker... -
Summer Sausage Question
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Summer Sausage Question
Hi all, I am new here, and I have to say, I like what I have read so far. I made a batch of summer sausage, pulled it out at 158 degrees. I let it cool, sliced it open, and noticed it had a pink ring and a grey center. the texture is the same throughout the sausage. Is it cooked all the way...
