Taking my new Amnps for a spin!

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tomolu5

Meat Mopper
Original poster
Oct 3, 2012
230
17
Pittsburgh
I got my stuff from Todd yesterday, and I figured why not try it out. So I stopped on the way home and I bought a butt and a hank of casings. I have been wanting to try this a while now. My casings are around 30mm, and the butt was 8lbs.
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I ground the butt through a coarse plate, then mixed with the appropriate amount of Leggs #25, and added some red pepper. Next I stuffed into links.
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Last night at midnight I took it out to the mes and cold smoked it all night
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Looks good so far.

What was the Leggs seasoning mix you used for these?

I'm assuming it contained cure#1, or that you added it to the mix before the cold smoke.

Kevin
 
Leggs #25

No cure in this sausage, cold smoke stayed around 35 degrees. So, unless I'm mistaken, no need for cure since it never hit 40. I wanted a smoked sausage that was still raw, that way I can just toss it under the broiler and go. The taste was out of sight, although I didn't take any cooked pics, will do tomorrow. When I pulled the sausage this morning, I cranked her up to cook off a piece of kippered salmon, and rolled right into jerky when that was done. Photos to follow once I get home, chopping fire wood now!
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this is when I pulled the fillet, thanks to Dave omack for the recipe.
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I cooked it to 140 it, and It came out very juicy, and chocked full of flavor. In the future I will try to cut back on the salt, it came out very salty, but will still be good, as long as it is cut with cream cheese.
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And here is a sneak peak of the jerky, AC Leggs marinade, maple smoke, on strips from a bottom round roast that was bogo at the local grocery this week.
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The kippered salmon with cream cheese, that's gonna be a holiday staple. God I love this forum!

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Thanks for the kind words guys, I think I'm addicted to cold smoking... these things are phenomenal
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