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  1. cstallings

    ECA

    I've heard ECA can not be put in the meat until you are almost ready to smoke it.  I was about to add this seasoning to my meat when I noticed it has citric acid in it.  I'm not smoking the meat right now...it will probably early Saturday morning before I do.  Is this the same ECA that can give...
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    IMAG0252.jpg

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  3. cstallings

    Cure # 1 color

    I called them.  They did not give me cure #1 and said I could not use what they gave me for sausage.  They said they had the cure I needed, but it was not pink??  I was informed the ratio of the cure/meat I needed was 1 oz to 25 lbs of meat, which is the correct ratio for cure # 1.  But...
  4. cstallings

    Cure # 1 color

    I just asked for cure # 1 and wasn't giving any instructions.  Just assumed I got what I asked for.  I can call back and verify, which is probably a good idea.  Is cure # 1 always pink?
  5. cstallings

    Cure # 1 color

    According to this website cure # 1 is supposed to by dyed pink.  http://www.susanminor.org/forums/showthread.php?736-Curing-Salts I bought some cure # 1 at a local butcher and it is not pink.  Is that because they probably make it themselves?  I'm sure that is what they use to cure there meats...
  6. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    Did the 1 lb of pork consist of pork meat of pork fat (trimmings)?  Thanks
  7. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    Did the 1 lb of pork consist of pork meat of pork fat (trimmings)?  Thanks
  8. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    Why did I bother to ask?  Really?  How do you learn?  I asked because I don't know.  I asked what type of meat you use in addition to venison.  Most said pork.  Now I didn't buy pork meat exactly but the fat, which I understand others use. When I found out how cheap it was I figured I could not...
  9. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    Just went to the Butcher and purchased 5 lbs of pork fat and and 1 lb of cure # 1 for $6, so that will have to work for now.  That was cheap enough.  They recommended 1 lb of pork fat per 10 lbs of venison.  I guess I will use about ½ lb for my 5-6 lbs of venison and freeze the rest.  Does that...
  10. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    What about adding bacon?  I've believe I remember someone doing that.  I just don't want the sausage to be dry since it is so lean.
  11. cstallings

    Venison Summer Sausage – What other meat should I add to it?

    I have 5-6 lbs of venison thawing right now.  What other type of meat should I add to it and how much?  I've read some people adding beef, others adding pork, and then some using straight venison.  Thanks for the help
  12. cstallings

    What type of casings for Venison sausage

    Can you tell what kind these are? I have a dozen of them. They look like non edible collagen from the pictures I saw online, but I could be completely wrong.
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  16. What type of casings for Venison sausage

    What type of casings for Venison sausage

  17. cstallings

    Masterbuilt Electric Smokers 30" versions

    Thanks for the input
  18. cstallings

    Masterbuilt Electric Smokers 30" versions

    Thanks for the input
  19. cstallings

    What type of casings for Venison sausage

    I'm trying to make summer sausage.  I'll pictch those casings and look into some hog casings.  I apparently need to research casings...seems so confusing
  20. cstallings

    Does Curing Salt go bad?

    Yea...that was kinda my thoughts as well.  No expiration date...
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