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- Users: ramosthompson
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R
Time crunch
Making Texas Hot links this weekend. Using Prague#1 for cure. How long can I keep cured, cased, uncooked sausage in the fridge? Assuming several days. Will cure Friday night, grind and case Saturday and leave in fridge, but cannot cool smoke and then bring to temp until Monday or Tuesday. My...- ramosthompson
- Thread
- Replies: 5
- Forum: Sausage
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R
First time
I made 3lbs of cured Texas Hot Links (recipe at 2 Guys and a Cooler) last night. I let cure in the fridge for 13 hours, then cool smoked in my drum using Traeger Plum Pellets for 5 hours. Temps in the drum started at 100 degrees and topped out at 140. Internal sausage temp was 115. Plunged...- ramosthompson
- Thread
- Replies: 15
- Forum: Sausage
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R
So much a Newbie
I'm a 'wet behind the ears' newbie. I've been making fresh sausage and want to move on to cured and smoked. I have a Pit Barrel and have been experimentnig with a smoke tube and have been monitorings barrel temps. I've watched countless videos on YouTube (Chuds, etc.) and most are using...- ramosthompson
- Thread
- Replies: 3
- Forum: Sausage
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