- Joined Apr 19, 2013
Hello jmcrig! Noticed this is your first post here on SMF! Would you mind popping by Roll Call so we can give you a proper SMF Welcome and Howdy Do? We would like to know a bit more about you and what you like to do! http://www.smokingmeatforums.com/f/133/roll-callWhat you made looks great. If you are cooking at temps above 180 degrees, you won't need the cure. You can treat as you would fresh sausage and it will be great. You can also add ground chuck to it, I would do an amount equal to the total pork and fat. Experiment with your spices that you enjoy, and add a little binder to it to help retain moisture, non fat dry milk works. Looks like you've got a great start going, just continue with your flavor profile. Good Luck.
In doing my research, I learned that the casings will shrink and wrinkle if they stay at that high temperature too long. It won't affect the flavor, but just looks a little funny. The idea of the ice water bath is to quickly cool the internal temperature of the meat to prevent this from happening. Smoke flavor is very sticky (think about the inside of your smoker and how much of a pain it is to clean) so you don't have to worry about losing smoky flavor in this process. So in short, it's for aesthetics.Those look great.Have never made any sausage so I have a question.....why the ice water bath?
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