Just did a batch of sticks with my "go to" seasoning. My post isn't as nice as the one Winter Rider just posted, sorry ! I weighed out seasoning for 5 pounds of pork butt and used PS speed cure :
Mixed well and let it sit in the fridge for a day to meld the flavors:
I stuffed in 23 mm collagen casings and put in the smoker for about 7 and a half hours using cherry and hickory chips .The usual 110 *, no smoke dampers open and then bump temps to 170 routine. Not checking temp but looking at shrinkage to know when to remove from the smoker. Hung in the cool cellar for a few hours to cool before heading to the fridge.
I then left in a paper bag in the fridge for a day to dry(thanks for the tip Rick) and cut and packaged. Nice seasoning mix with moderate heat but not too hot. Thanks for looking ! CM
Mixed well and let it sit in the fridge for a day to meld the flavors:
I stuffed in 23 mm collagen casings and put in the smoker for about 7 and a half hours using cherry and hickory chips .The usual 110 *, no smoke dampers open and then bump temps to 170 routine. Not checking temp but looking at shrinkage to know when to remove from the smoker. Hung in the cool cellar for a few hours to cool before heading to the fridge.
I then left in a paper bag in the fridge for a day to dry(thanks for the tip Rick) and cut and packaged. Nice seasoning mix with moderate heat but not too hot. Thanks for looking ! CM
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