Smoke Suasage?

[dog1234]

OK,

I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo.

My questions are for smoking:

I have Prague Powder #1. How much per lb to put in meat.
I have read several cooking temp will work, for a beginner what is best.
What IT should a take them off the heat.


Feel free to share anything else that may help


Thanks for the help team!!!!!

 

[pc farmer]

OK,

I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo.

My questions are for smoking:

I have Prague Powder #1. How much per lb to put in meat.
I have read several cooking temp will work, for a beginner what is best.
What IT should a take them off the heat.


Feel free to share anything else that may help


Thanks for the help team!!!!!

1 teaspoon for 5 Lb of meat for cure #1.

Use sausage smoking temps.   Start at 100 degrees for  a hour to dry the casing.  Bump 10 degrees every hour and add smoke wood at this time.    Raise to 170 then let it there until it reaches 155 IT. 

 

[dog1234]

Good clear info,

One more question. If I understand correctly it will take over seven hours right. If I start at 100 and increase 10 degrees every hour then hold this runtil the meat reaches 155 IT. That over seven hours?

 

[pc farmer]

Good clear info,

One more question. If I understand correctly it will take over seven hours right. If I start at 100 and increase 10 degrees every hour then hold this runtil the meat reaches 155 IT. That over seven hours?

All depends on how big your sausage is.   I have had 3 inch go for 16 hours. 

 

[dog1234]

Ok thanks for the help. Gonna get on it tomorrow morning. We got 80 lbs of deer and 80 lbs of pork to process!!!!!!

 

[pc farmer]

Be sure to post it up.