Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Cured And Smoke Sausage - New to Sausage Making
Hi, I have made few batch of sausage now. Im not sure why, everytime i stuff my sausage in the hog casing. Once i put it to dry on my table. After 30mins or so, the casing is oily. It dont get dry. Is it because of the fat coming out from the casing? Also, how can I make the hog casing texture... -
Cured And Smoke Sausage - New to Sausage Making
Hi wade, no i mean drying after stuffed. Do i need to? Or just smoke it directly. Because the casing become wet and oily. Im not sure why. Oh thn i guess i stuffed it too much. I can pinch but it get quite tight. Maybe i should loosen it abit next time. And im having trouble with my... -
Cured And Smoke Sausage - New to Sausage Making
Hi, I am smoking my first stuffed sausage. I hope it taste good. :-) The 1st batch i made the casinng did not break. The 2nd batch break when i stuff it. Maybe i made to big. Btw my casing is 28-30mm. And My sausage wont get dry when i leave it. Even it get sweaty. Seems like all the fat oil... -
Cured And Smoke Sausage - New to Sausage Making
You got a point wade. Okay. I will try the recipe I found and try yours next. But Is there other alternative if im not using beef for your recipe. I want to make some good sausage for my dad but he alergic to beef. -
Cured And Smoke Sausage - New to Sausage Making
Hi, if hot smoke start at 225F. Will it dry out the sausage once finish? Thanks for the recipe. Will try it soon. -
Cured And Smoke Sausage - New to Sausage Making
Hi, yea im planning to smoker until the IT around 152-155. So it best to smoke at low temp and gradually increase 10 degree every hour? But that will take long hour of smoking? -
Cured And Smoke Sausage - New to Sausage Making
You meant IT the sausage internal temperature or the temperature inside the smoker? -
Cured And Smoke Sausage - New to Sausage Making
Hi wade, thank you sooooo much. You have completely clear up all my confusion. Now i am ready to smoke some nice sausage. :-) Any good recipe for me to try out 128513. Thanks again for all the good info. -
Cured And Smoke Sausage - New to Sausage Making
Hi, is 160-165 smoking temp consider as hot smoke? Than if it is, can I mix the cure directly into the meat with seasoning and smoke it directly? Or i have to put it in the fridge overnight? Is it 130ppm? I read somewhere in this forum it is 156ppm. Total weigh of ingredient is include the... -
Cured And Smoke Sausage - New to Sausage Making
Hi, well it hard to or close to unable to get 6.25% nitrite here where I live. And to order from amazon, it is quite expensive for shipping cost. That is why i am planning to use 5% only. And with correct calculation. I hope i get the right amount. Is it a must to leave the stuffed sausage... -
Cured And Smoke Sausage - New to Sausage Making
Hi, I new to sausage making. Actually i am just about to start sausage making. I have read thru lot of forum here and there. Finally I have found this forum which is very good. Although i am still confuse in how to use my cure. I live in Malaysia. Here i cant get my self curing salt. Best thing...
