- May 12, 2011
- 22,172
- 7,150
You will need 2- teaspoons of Cure #1 for 10 pounds of meat. You can combine all the seasoning and Cure, with any liquid in the recipe. Add to the COLD meat and mix well. When the meat gets sticky and pasty,..Mix some more! (Insurance). You can stuff at this point. For best result, refer rest, uncovered, 8 hours to overnight and Smoke. Start at 130°F, preferably No Smoke, for 1 hour to dry the casing real well, then start Smoking and increase the temp 10-15°F each hour, to no higher than 170°F. Smoke to an IT of 150°F. If running late, you can finish to 150 in a 165°F Waterbath, or a 150°F SV Bath for an hour or two. When done rinse in Cold Water to an IT of 70°F, cool to the touch, and Hang on a broomstick between 2 chairs to Bloom. Towel on the Floor, lest thee feel the Wrath of your significant other! An hour or so will do the trick. Refer until ready to eat. Freeze any you won't eat 5-7 days. That's it.☺...JJ