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I just wanted to get everyone's opinion on this. I have read several articles and such on different types of sausages and methods of making fresh or smoked sausage. I'm a getting this correct?
1. Fresh sausage - requires no cure but must be cooked fully within 4 hours.
2. Fresh sausage (hot...
Right on. So those are options for smoke flavor only? Kind of like you buy in stores but obviously superior in flav. I think I like this option too but I will try both. Thanks for your time!
Thanks Martin. That's kind of what I was thinking. I guess I can try it both ways and see how I like it. Do you care to share a recipe and procedure for your cold smoked version? Thanks again!
Ok prolly a dumb question but here she blows. Ok I understand that you can cold smoke for flavor only and you can smoke to an internal temp where the bacon is actually "cooked". It seems like most recipes are for cooking the bacon and then storing by vacuum sealing. So the question that I...
Hey everyone. When I go to the meat market to get my beef to make snack sticks, which cut am I looking for? I read to go for lean like a 90/10(i want to grind my own). For the pork I'm guessing a pork butt picnic or Boston will do. The final mix will be somewhere around 70/30 ratio...
Hey y'all, I would like to make a few sauces like Alabama white sauce and some other BBQ sauces and such and then can them for friends. I am familiar with the canning process as i do lots of jams and salsa and so on. My question is this, do you need to make sure you have a specific ingredient...
I have read somewhere the cure time for meat is1 day /.25" from center out. Is this accurate? Also the CB recipe calls for a curing time of about 13 days with TQ. Would it be the same timeframe if I use cure #1?
guys you see smoked cheese all the time in gift baskets at the store. How do they do this and not have to keep the cheese in the Refrigerator? Same thing with Baloney? Thinking of doing baskets for Christmas...
ok thanks everyone. I will check my local meat markets and see what I can find. Do they usually sell Cure#1 also or is this something you must purchase online? Also as far as substituting Cure#1 for TQ, my recipe for making CB is calling for the typical 1 tbs TQ/pound so I guess I can just...
Thinking of making this and smoked cheese also for the holidays. Question though after you smoke the cb and cheese, can you keep it in the gift basket or does it need to be refrigerated??? Pretty sure you must keep refrigerated but not too sure. How do you do your baskets ? Tha is a lot!!!!!
Ok so I went to two local grocery stores searching for TQ and not only do they not have it, the "butcher" never heard of it. Shocking right... Can someone please let me know where to get this stuff? Thanks!!
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