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My First Sausage
Mike, I have an older cookshack electric smoker I should look and see what the temp settings are on that smoker I have not use it in years. Here are a few pics of that smoker. Adding more pics after a quick clean up. Also I can't believe its 21 years old now I can give it a drink :) Thanks Jeff -
My First Sausage
So my upper post was for the canaden bacon my back. So I will try a few recipes for my sausage SomkinEdge and the clone Jimmy Dean Clone my question if I'm making pattys do I still need to add water? So I waill cut the meat into chunks and freeze for a bit to get it nice and cold then grained it... -
My First Canadian Bacon Cure
Thanks SmokinEdge could not have done it without your help and the rest of the gang Here. You gave me confidence in doing the cure :). Can you Check out my post on the sausage please. Jeff -
My First Canadian Bacon Cure
So I started the smoking at 1pm @180° on my smoker but opened the door and let some heat out and it was between 145°-160° after 4 hours the IT 138° took the clip that keep the door open and I was still set at 180° and took the meat to 150°IT over the next hour. The meat tastes great a little dry... -
My First Sausage
Ju Just got back from Costco getting the pork shoulder. I think I might start early in the morning tomorrow doing sausage I should have been a little more prepared. But I'm smoking the pork loin Canadian bacon now. the smoke setting was in the 250-260 so I set it on the 180 setting and have the... -
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My First Canadian Bacon Cure
B @BigW. I was talking about the safe zone I recall you have to get the meat to a certain temp in a certain amount of time to be safe. Not sure this applies to cured meats I will take this pork loin to 145°-150°. Thanks Jeff -
My First Canadian Bacon Cure
Hello, Well today is the day the pork loin goes on the smoker I will set it on the smoke position for I'm guessing for maybe 2 hours? I will post the temps the smoker is staying close. Also the safe temp to kill the bugs or bacteria is 130° IT in what amount of time? or does it not matter with... -
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My First Sausage
Thanks. Jeff Thanks for the link. I will buy some of them. Jeff @SmokinEdge So my friend will be here later today. I will make the sausage I guess its called bulk if its not in a link?? The only problem is my seasonings have not shipped yet. Do you are anyone on here have a recipe that's... -
My First Canadian Bacon Cure
Thanks DougE That gives me good idea on alot of this. Jeff -
My First Sausage
Thanks SmokinEdge I have not opened my LEM stuffer box yet so I don't know what they look like but I can now guess. I also bought the 3/8 SS one like yours. Jeff -
My First Sausage
Do you have a link to the gloves at wally world I looked on there website and they show discontented? Thanks Jeff @SmokinEdge can we talk a little about casings and stuffer tubes? Not jumping ahead of the game just yet but my brain has cleared some cache and I would like to take on more info :)... -
My First Canadian Bacon Cure
Hello All, So I only have 3 days left before I smoke the pork loin can hardly wait. But I have a few question's. 1. There is no liquid in the bag at all I have not opened the bag at all to see what it smells like. 2. How long after smoking it can I leave it in the refrigerator before freezing... -
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My First Sausage
Thanks seen that way also but will try stuffing may change up later. Jeff -
My First Sausage
Do I need the Sure Gel and the Encapuslated Citric Acid? Thanks Jeff -
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