- Jun 2, 2022
- 37
- 15
So, ive got a nice LEM #22 grinder/stuffer, Prague Powder #1, a self created seasonings recipe, natural hog casings and a smoker I made out of a commercial reach in cooler.
Tell me where Im wrong.
1) keep meat cold at all times.
2) run a coarse grind(gonna try a few grinds to see which I like best, but im partial to a coarse grind)
3) grinder parts in the freezer
4) grind, then refrigerate
5) mix seasonings and cure powder well
6) mix seasonings into ice cold water and incorporate well into the meat until sticky, then cool back down.
7) stuff casings( keep casings and horn wet)
8) id like to hang with 2 sausages draped over rods. Of course i will make sure they are dry before hanging.
9) and, heres my struggle in Alabama, temperature! I guess I’ll smoke at nights. But, if it climbs over 87 degrees a bit, do I need to be overly concerned as long as I have the curing powder at the correct ratio? 1tsp/5lbs of meat. Id like to smoke as long as possible.
Any advice you can give is monumentally appreciated! Heres some pics of the smoker
Tell me where Im wrong.
1) keep meat cold at all times.
2) run a coarse grind(gonna try a few grinds to see which I like best, but im partial to a coarse grind)
3) grinder parts in the freezer
4) grind, then refrigerate
5) mix seasonings and cure powder well
6) mix seasonings into ice cold water and incorporate well into the meat until sticky, then cool back down.
7) stuff casings( keep casings and horn wet)
8) id like to hang with 2 sausages draped over rods. Of course i will make sure they are dry before hanging.
9) and, heres my struggle in Alabama, temperature! I guess I’ll smoke at nights. But, if it climbs over 87 degrees a bit, do I need to be overly concerned as long as I have the curing powder at the correct ratio? 1tsp/5lbs of meat. Id like to smoke as long as possible.
Any advice you can give is monumentally appreciated! Heres some pics of the smoker
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