Starting Over With Smoking & Summer Sausage

[sincronicity]

I'm getting back into the art of smoking meats once again. Sad how much I have forgotten in 2 years. So I want to give the steps I can remember and some of the information I've read in descriptions here and in magazines such as for LEM, P&S Seasoning And Spices, and The Sausage Maker.

If you folks would be so kind to provide advice or correct me in what I'm doing. I am not a hunter, so subsequently I buy ground meat for summer sausage and Slim Jim style sticks. Usually the 80/20 Ground Chuck Chubs found at Walmart.

Using #1 cure {P&S Seasonings Maple Cure #159} 208g / 25 = 8.32g per lb (correct?)

1 cup filtered water w/cure & seasonings per 5 lbs
incorporate thoroughly and refrigerate overnight
incorporate/mix thoroughly a second time
add water if making Slim Jim style sticks until a consistency is met to fill skins w/o problems
Stuff tubes

Run smoker @ 180 deg until meat reaches internal temp of 160

Stop cooking by immersing in ice water, then wipe clean & dry

freeze or refrigerate

Is there anything I have missed, done incorrectly and should change or hints/tips?


Next project: Dry Curing

 

[hillbillyrkstr]

I run the smoker at 140 for the first 1-2 hours with no smoke just heat to dry out the casings and then bump the temp 10 degrees every hour until the smoker is set at 180. This helps in not melting the fat. Pull at 160.

If you have a sous vide it is an excellent way to finish your sticks after just a couple hours of smoke.

Good luck
Scott