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  1. Biggy1

    DEER MEAT

    I got a half of a deer from a friend and I want to know if I can use the half for deer sausage?
  2. Biggy1

    Amount of time cured links in refrigerator to be smoked.

    I stuffed cured sausage links Monday and layed them in the refrigerator, how long can I keep them to smoke later?
  3. Biggy1

    AC Legg

    I purchased a bag of ac legg sweet onion and garlic blend 220 , what amount do I put into 13 5 #s of meat?
  4. Biggy1

    Smoking sausage 145 degrees

    I usually smoke sausage to IT 152* but yesterday it was cold and I smoked it to IT 145* bloomed 2 hrs. then refrigerated to vacuum next day, they will be BBQed until 152* is this OK?
  5. Biggy1

    Casing Cleaned

    I cleaned salt from my hog casing Monday cut up my pork butt and measured seasoning and cure. Will the casing be good until Saturday soaking in ajar of clean water keep in the refrigerator?
  6. Biggy1

    Spice per gram

    I'm looking for the spice per grams chart and can't seem to find it.
  7. Biggy1

    COTTO SALAMI

    I want to try and make some cotto salami, any help is appreciated. For 5#'s what are the spices and ingredients along with the casing size and temperature.
  8. Biggy1

    Freezing Sausage

    I need to know if I vacuum and freeze sausage with cure 1 to smoke at a later date will it be OK?
  9. Biggy1

    AC Legg blend 127

    I cured a 2# pork belly 14 days and rinsed it put it in the refrigerator to get ready for smoking, but I decided to rub the smoke flavor on and see how it comes out, what do y'all think?
  10. Biggy1

    Bacon Question

    I cured my pork belly for 14 days and getting ready to rinse and refrigerate for 24 hours, can I vacuum seal it and put in the freezer to smoke at a later time?
  11. Biggy1

    Uncured pork belly

    Can I cut up pork belly to add more fat to pork butt for sausage?
  12. Biggy1

    Question

    I purchased AC LEGG smoke flavor seasoning and I thought that I was ordering the smoked sausage seasoning, Anyone ever used it in sausage is my question I don't want to mess up 10#s
  13. Biggy1

    AC Legg

    I have a 10oz. bag of Leggs maple breakfast seasoning that states does 25#'s , I'm doing 10#'s is 4oz.'s correct ?
  14. Biggy1

    Casing estimate

    About how many feet of 32mm hog casings for 15#s of meat ?
  15. Biggy1

    Cured pork sausage smoking

    Can you smoke pork sausage to the IT of 145* or stick to 152* ? Just curious !
  16. Biggy1

    Ac legg question

    How many ounces of ac legg 105 smoked sausage seasoning for 7 pound's of cubed meat ?
  17. Biggy1

    Amount of links

    About how many 6" links with 32 mm casing will 5#'s make ?
  18. Biggy1

    Cure#1 and Spices

    Can I add cure#1 and spices to cubed meat and refrigerate overnight to grind and stuff the next day?
  19. Biggy1

    Bacon Temperature

    After the 14 day cure , the rinse do I smoke the bacon @ what temperature and how long ?
  20. Biggy1

    Curing Time

    I purchased a 5# pork belly and using the EQ dry method , question is what amount of time do I refrigerate and flip 7-10 days ?
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