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  1. oldvirginiajoe

    Cure time required?

    Does anyone here know how long it takes for the cure to be in contact with the ground sausage meat, before the meat can be considered "cured?" In other words, after I add the cure to the meat block, how long must I wait before I can let the product hold in the temperature "danger zone?" Any...
  2. oldvirginiajoe

    time for cure to act

    Does anyone here know how long it takes for the cure to be in contact with the ground sausage meat, before the meat can be considered "cured?" In other words, after I add the cure to the meat block, how long must I wait before I can let the product hold in the temperature "danger zone?" Any...
  3. oldvirginiajoe

    tied sausages touching each other

    I made sausage this month, tying them in double links, as ropes of links. They were cured, and cool smoked, and turned out fine, except for this:  Where each pair of links touches each other, of course the surface along the length of each link, between them, did not dry like the rest of the...
  4. oldvirginiajoe

    seasoning + cure mix = too salty?

    Reading on SMF, I understand that when I use a commercial sausage seasoning mix (which contains salt), and I like the taste JUST AS IT IS, if I then want to cool smoke those links the next time I make them, I must add a cure ingredient, which ALSO contains mostly salt.  It seems to me that with...
  5. oldvirginiajoe

    Legg's Plantation seasoning mix, cool smoked

    All the old timers around here make pork sausage links, and use Leggs Plantation seasoning mix bag with some added sage. They hang the links (of natural hog casings) in the old wooden smokehouse, and cool smoke it for 2-6 hours at 80-100 degrees F. Then let it hang and cool in the smokehouse for...
  6. oldvirginiajoe

    aluminum smoker?

    I have an upright, aluminum baker's cabinet. It is roughly 2' x 2' x 6' high, on caster wheels, with slots inside for sliding sheet (baking) pans. Has a full-height door on one side, with flat panel top. You see these in bakeries as places to store rising bread dough, or donut assortments, or...
  7. oldvirginiajoe

    From Ham Town, USA

    My background is I grew up in an old time country ham and sausage making Virginia family, but as I left home at 18 for college and the Army, I was never trained by my folks in the old ways of processing meats, beyond the skinning pole at the deer camp. Got a BS degree in Animal Science and after...
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