Smoked for color (cherry/pecan) with a sous vide finish.
Hanging out to bloom after a cold water bath.
Hanging out to bloom after a cold water bath.
Make sure to let your mixed meat rest at least 24 hours for the cure to do the job. Also the time needed for the spices to meld in the meat.As long as its cured properly you'll be fine
I'm all for giving things over night to meld, but mixing in a cure accelerator (sodium erythorbate) will allow you to smoke right after stuffing if you want to rush things.Make sure to let your mixed meat rest at least 24 hours for the cure to do the job. Also the time needed for the spices to meld in the meat.
Great looking sausage, is that a bit of cheese in the middle?Smoked for color (cherry/pecan) with a sous vide finish.
Hanging out to bloom after a cold water bath.
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It is. This was a run of jalapeno cheddar sausage, which is a favorite of mine. I did cold smoke with dust only, and they were almost too smoky .... the smoke flavor was right up in your face smoky, but they were good.Great looking sausage, is that a bit of cheese in the middle?