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Andouille sausage question
Hey all, Mixing up some andouille sausage with cure #1. My question is in the smoking. I can only keep my smoker about 105F - 110F. I plan on smoking 3 - 6 hours then I will finish in my oven to an internal temp of 150F. Is this method acceptable?- shawbrook14
- Thread
- Replies: 3
- Forum: Sausage
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New and trying to learn the curing process
Hi everyone, I have a 3.1 lb pork belly in Pops low salt recipe. I had bought Instacure #1 from sausagemaker.com and the directions on the jar said to use 3 oz. per gallon of brine. I had remembered Pops recipe used 1 oz. per gallon. I decided to go with 1.5 oz per gallon. My questions are: 1...- shawbrook14
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- Replies: 7
- Forum: Curing
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New member just saying hi!
Hey all! My name is Dale. We live in upstate New York about an hour north of Binghamton. I've smoking a couple years on a char-griller 5050. I have used the propane and the charcoal sides extensively. I have used chips for a long time but recently bought an amazin' pellet smoker so I can cold...- shawbrook14
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- Replies: 1
- Forum: Roll Call
