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  1. P

    n00b

    I would dry brine which means put a good amount of salt all over it wrap up with plastic wrap put it in the ice box if you can two days if not as long as you can pre heat your oven to 225 put it in and at about 165° take it out and wrap it up tightly and cook it until you get to 205 ish take it...
  2. P

    n00b

    I would dry brine which means put a good amount of salt all over it wrap up with plastic wrap put it in the ice box if you can two days if not as long as you can pre heat your oven to 225 put it in and at about 165° take it out and wrap it up tightly and cook it until you get to 205 ish take it...
  3. P

    n00b

    I absolutely do agree pork is a great way to start it's forgiving and the rewards are of course slow smoked pork tasty family will let you know and when you are done left overs and your confidence is going to be sky high
  4. P

    Fresh sausage

    Thanks brother I appreciate it but I got it figured out
  5. P

    Fresh sausage

    Thanks for the info from the ones that had info to give. that's the reception I have left other sites for I guess it's not alright to ask dumb questions and maybe you shouldn't reply to us newbies have a great evening Papa Bob
  6. P

    Fresh sausage

  7. P

    Fresh sausage

    Yes this is a chicken sausage with Blue cheese and fresh jalapenos and some wing sauce spices
  8. P

    Fresh sausage

    My concern was the encapsulated citric acid if it needs to be cooked right away or treated as a fresh sausage. Thank you for your help and quick response I just found this site and probably going to be a regular soo
  9. P

    Fresh sausage

    My concern was the encapsulated citric acid if it needs to be cooked right away or treated as a fresh sausage. Thank you for your help and quick response I just found this site and probably going to be a regular soon
  10. P

    Fresh sausage

    I have a dumb question for all you smart people,I have a recipe for a buffalo chicken sausage it calls for smoking after the overnight rest in the ice box it calls for encapsulated citric acid. Now for the dumb question do I have to smoke it or can I treat it as a fresh sausage?
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