Six days in the fridge

[frankerector]

I have cure #1 in it.

Too long?

 

[crazymoon]

Pork sausage ?

 

[frankerector]

Pork sausage ?

Pork sausage and deer.....

5 lbs.... cure salt and spices

 

[chef jimmyj]

If you are talking, you mixed a batch of sausage with Cure, Salt and spices and not gotten back to it...Let your Nose be your guide. The Cure has added protection to the raw meat but get to finishing it, tomorrow, or freeze it until you have time to smoke it.  If already cooked Smoked Cured Sausage...Eat it or Freeze it...JJ

Oopps didn't see your follow up...Get to it or freeze it...JJ

 

[frankerector]

If you are talking, you mixed a batch of sausage with Cure, Salt and spices and not gotten back to it...Let your Nose be your guide. The Cure has added protection to the raw meat but get to finishing it, tomorrow, or freeze it until you have time to smoke it.  If already cooked Smoked Cured Sausage...Eat it or Freeze it...JJ

Oopps didn't see your follow up...Get to it or freeze it...JJ

Thanks Bro....

Its smoking in the mes at 170 right now...

Pull at 152 ica bath and eat one freeze the other.

 

[chef jimmyj]

Cool...Be waitin' for pics and info on what and how you made it...JJ

 

[frankerector]

Cool...Be waitin' for pics and info on what and how you made it...JJ

About 14 hours out. Lol

 

[frankerector]

image.jpeg

• frankerector
• Jan 9, 2016

Done.

Man is it good.

Unbelievable. Mmmmmmm

 

[chef jimmyj]

Looks great but...No Recipe...Never Happened!  Oh wait that's Qview...

...JJ

 

[SmokinAl]

Looks awesome!

 

[frankerector]

Looks awesome!

Thanks Al. I was amazed they turned out as good as they did.

Moist. Tender. Full flavored. Smokey.

Wow