Pork and Beef Links

[Biggy1]

I trying for the first time to make smoked sausage links. I purchased a 10# pork butt and 10# of beef stew meat , question is how much pink curing salt to add after grinding meat and seasoning it?

 

[BGKYSmoker]

I trying for the first time to make smoked sausage links. I purchased a 10# pork butt and 10# of beef stew meat , question is how much pink curing salt to add after grinding meat and seasoning it?

Use 1 level tsp of cure 1 for every 5lbs of meat. So you have 20lbs of meat you will use 4 tsp of cure

 

[indaswamp]

SFLsmkr1 has you covered....

 

[Biggy1]

SFLsmkr1 , thank you very much.

 

[BGKYSmoker]

SFLsmkr1 , thank you very much.

YW

 

[HalfSmoked]

The ones to ask when making sausage SFJsmkr1 or boyko

Warren

 

[HalfSmoked]

The ones to ask in sausage making SFLsmkr1 or Boykjo

Warren

 

[Biggy1]

After stuffing the sausages do I let them set overnight in the refrigerator and smoke them the next day?

 

[Biggy1]

YW

Do I let them set overnight in the refrigerator and smoke them the next day?

 

[BGKYSmoker]

Do I let them set overnight in the refrigerator and smoke them the next day?

You can do either if you want with great results

 

[Biggy1]

You can do either if you want with great results

Thanks again!