Sorry about what is probably a stupid question, I'm not really a sausage guy. But aren't you supposed to use cure #2 for sausages?
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So I came home and this was on the counter
- Thread starter dirtsailor2003
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doctord1955
Smoking Fanatic
I Have have used the kits! Ive used with cure #1 and used the supplied cure. U get a diferent taste with the supplied packet! I also add mustard seed and course black pepper to it. Have added dried garlic peppers and cheese also to kit
doctord1955
Smoking Fanatic
I Have have used the kits! Ive used with cure #1 and used the supplied cure. U get a diferent taste with the supplied packet! I also add mustard seed and course black pepper to it. Have added dried garlic peppers and cheese also to kit
You can use cure # 1 for sausage too.......
I had a few spare minutes this evening so I cleaned up the Big Plate a bit (forgot to take a good close up of the before, you all can look at the other pics I posted). Here's the after, the top could use a bit more work, but for now I think it'll work. Oiled it up and but it in the oven (still in there so those pics will have to wait). Here's a few shots prior to oil and Heat.
Top
Bottom. Easy to see why these aren't always with the stuffers. The fracture lines are easy to see. The bottom is also extremely irregular in thickness and definitely was never trued or faced. Almost like it was poured in sand.
Top
Bottom. Easy to see why these aren't always with the stuffers. The fracture lines are easy to see. The bottom is also extremely irregular in thickness and definitely was never trued or faced. Almost like it was poured in sand.
Sorry no pics of sausage yet, just another of the stuffer clean up... The big job is going to be the vessel, body, meat holder (have no clue what it;s called). The part you put the meat in!
Cleaning up nicely!!! Still need to oil the cider plate, but the other parts in there are cooked up good!
Cleaning up nicely!!! Still need to oil the cider plate, but the other parts in there are cooked up good!
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