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  1. Smokemifyougotem

    Issue with cure in Sausage

    Sorry like I said phone camera is broken and then I was so bitter I threw the sausage out. It was not pre-packaged, water was cold that's why I shake it up 30 seconds, give it a few minutes to hydrate then shake it up again.
  2. Smokemifyougotem

    Issue with cure in Sausage

    No it’s there, the ingredients clearly note that it has the nitrites and the formula shows it’s 6.25%.
  3. Smokemifyougotem

    My deer sausage recipe

    Yes sure, I used to have the actual teaspoon measurements for all the spices for smaller batches but I can’t find it for some reason.
  4. Smokemifyougotem

    My deer sausage recipe

    I’m no dirty commie but metric is way easier, just sayin, everything divided by 10 even I can do that math. (Btw most scales have a button to convert back and forth so you could always leave the recipe in metric, just don’t tell your buddies. No one will know.)
  5. Smokemifyougotem

    Issue with cure in Sausage

    Smokerjim, I cold smoked it for 6 hours, never got above 55degrees but that’s too long. It has been pitched.
  6. Smokemifyougotem

    Issue with cure in Sausage

    Dave 100lbs = ~45.5kg. 45.5kg x 2.5g of 6.25% cure for 156 parts per million = 113.63g 4oz = 113.6g (1oz = ~28.4g) So that means the cure is 6.25%
  7. Smokemifyougotem

    Issue with cure in Sausage

    Hey PolishDeli, the pepper is visible and mixed uniformly throughout, that is the only visible spice, the deer and pork are evenly incorporated. All meat was thawed, fine ground and checked for lumps prior to adding to the mixer. I use only plastic tubs so while the meat does see some steel in...
  8. Smokemifyougotem

    Issue with cure in Sausage

    You are correct Dave it does not say 6.25% but it says 4 oz to 100lbs for 156ppm which means the cure is 6.25%
  9. Smokemifyougotem

    Issue with cure in Sausage

    I typed that incorrectly Daveomak, I should have said that I always check the cure and make sure it is 6.25% before use. Honestly though all the cure I have bought in Canada, every bag has been 6.25%. I did not realize that it used to be a law but then that’s likely how tenderquick got such a...
  10. Smokemifyougotem

    Issue with cure in Sausage

    No cure in Canada is generally 6.25% Nitrites and on the bag it is marked as 6.25%. I'll just chalk it up as a loss, throw out this bag of cure just in case and get some from my reliable (when he puts the stuff in the bag) local sausage supply store.
  11. Smokemifyougotem

    Issue with cure in Sausage

    I don't have pics I dropped my phone and broke the camera lens, waiting on a part. I definitely used the correct amount of cure (2.5g/kg of mix). I've never heard of cure going bad either. I'll start doing a hand mix as well but, like i said, i mixed this batch the exact same as the other...
  12. Smokemifyougotem

    My deer sausage recipe

    Thought I would share my deer sausage recipe. It works well as a pork sausage to but you need to cut the coriander and marjoram in 1/2. The picture is a screenshot of onedrive off my phone, I have an easy excel spreadsheet built, you just enter your final KG and it does the math for me. I...
  13. Smokemifyougotem

    Issue with cure in Sausage

    It was Texturestar prague powder #1. I don't like to buy from Amazon, its nicer when you have a local guy you can go bitch to when this stuff happens but it was a cure brand I had used before. I really think the cure was dead for some reason. Worst part is it wasn't my deer I was just doing...
  14. Smokemifyougotem

    Issue with cure in Sausage

    I wondered that as well but then wouldn't the areas that were cured be really pink not just a light hue, this is 60% deer sausage and usually it turns out very pink after cooked? The dry was mixed with water and mixed up very well before being added and then it was added evenly over the course...
  15. Smokemifyougotem

    Issue with cure in Sausage

    Hey guys, I mixed up a batch of deer sausage the other day, with deer, pork, water and spices I had ~ 45 lbs. I Measured and mixed the cure with the other spices and the water (mixed in a jar, shake for 30 seconds rest 2 min, shake 30 seconds before slowly and uniformly adding into the mixer)...
  16. Smokemifyougotem

    A learning experience for me.

    Btw I agree with you, Indaswamp, on the mass vs volume measurements. While mixing the sausage we took the step of measuring our volume so we can transition the recipe to all wt measurement. Much easier and precise.
  17. Smokemifyougotem

    A learning experience for me.

    All spices were measured pre-grind. The extra grinding on the rosemary and Tyme really brought out their flavour. I had estimated for some increase in pepper flavour by measuring the peppercorns with the same volume measure as the pre-ground pepper in the previous batches but I will need to...
  18. Smokemifyougotem

    A learning experience for me.

    We were using volume measurements.
  19. Smokemifyougotem

    A learning experience for me.

    So me and a friend recently upgraded our equipment, along with that we invested in a spice grinder, definitely the cheapest of all our upgrades. The learning came when we spiced up our tried and true sausage recipe. Previously we had been using ground pepper and using a hand chopper to chop...
  20. Smokemifyougotem

    Finished up some Bacons

    Both batches taste pretty good.
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