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cost of making smoked sausage
You can never compete moneywise with an industrial process. Just like when I used to brew, it's a labor of love. And when you finally get everything right you have a superior product to anything you can buy at the grocery. I had a friend that gave me some deer trim. I made a jalapeno, mesquite... -
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T-SPX and dried buttermilk powder in summer sausage?
I always ferment my summer sausage, and then cold smoke for two hours the following day, before finishing with heat. The T-SPX would be a disaster. I use the FRM-52, which is a pretty fast acting culture. 80 degrees is a good temperature for that. If you don't have a humidifier, and heat source...
