I would say that if from start to finish (mixing-final IT) if you can get from 40-140 in 4 hour rule it wouldn't be any different than any of the other fresh sausages that are made without cure.I have a question...is the Pink Salt needed since your not cold smoking these?
You're welcome....was fun to do actually. They are VERY hot though so be careful....maybe split the batch.
Hey, if I'm not here the garage is usually open with the extra fridge holding the goodies. 'Fire in the hole' time with these, buddy
Probably not, especially if you'll hot smoke them. I knew I wasn't going to be able to get them into the smoker until the 3rd day due to working so decided 'maybe I better, just to be safe'. I've also seen where more seasoned sausage makers than I add the cure to help with color retention so factored that in as well.I have a question...is the Pink Salt needed since your not cold smoking these?
Im thinking of making a batch of these for father's day.. he loves Texas Links. And I have a batch of cheese from a few weeks ago. My question to y'all is if I make 5lbs worth.. what's the best storage for left overs (small fam). Vacuum seal and freeze or just fridge? With the cure they will easily last 7-10 days in zip top bags in the refer. If you won't eat them in that time the vac-pac and freeze. If so should I leave the husk on when vacpac? Remove the husks to freeze, you will get more in the bags and have an easier time sealing. I also do not have pink salt.. TQ will do the same? Yes TQ will be fine use 7.5 tsp for 5 Lbs (1.5 tsp/Lb) of meat...BUT...Leave out the 3 tsp of Salt called for in the recipe. TQ has a lot of salt and will do the job. You can always fry a test patty and add more salt if you want. I havent messed around with cures to much. I did a batch of SS once.
Thanks Have Fun...JJ
Mike
Thanks! Just wanted to make sure i wasn't missing something, haven't made the leap into sausage yet:)Probably not, especially if you'll hot smoke them. I knew I wasn't going to be able to get them into the smoker until the 3rd day due to working so decided 'maybe I better, just to be safe'. I've also seen where more seasoned sausage makers than I add the cure to help with color retention so factored that in as well.
If CW dont mind i will answer for himChef, are these the dried corn husks i see in the Mexican section of the store? I love hot stuff so i'll try this as well. Never used husks but there's always a first time. Great looking stuff!!. Reinhard
xlnt......glad Pops & the bar regulars liked them. I use the bar cronies as guinea pigs...lol.....especially on hot stuff....gawd bless 'em.....LMAODid a 5# batch yesterday. They were great. THANKS CW amd JJ.. I did cut back to 4 whole peppers.. still had a kick.. but overall they were a hit with the pops.. and my bar regulars. . Sorry no pics.. but I followed everything except I used TQ.. and thr 4 vs 6 japs..
Thaks again. .
Mike