When making summer sausage, can I add the curing salt to my other spices and mix it into the meat at the same time. dry?
alanburkholder Traeger last edited by
yes indeed, I do.
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
donalddohrman yes you can
bpschuebel Team Blue PK100 last edited by
You certainly can but I personally prefer to dissolve it separately with water in an attempt to maximize the dispersion in the meat.
smokinbubba Team Orange Sous Vide Regular Contributors last edited by
I like to do as bpschuebel does and dissolve it in water then mix in after my seasonings go in dry. I’ve always done this but saw a video of Austin doing it and figured I was doing it right all these years.
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
I also like to mix all the dry ingredients including cure with water, run them through a blender just before mixing with the meat for all the same reasons mentioned above.
Thank you Paul
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
donalddohrman Mixing it in with your water, as a few others have said will make sure you have better dispersion. You should be able to get that even if you just add it to the seasonings and then mix in but to be safe, adding it to the water is probably best.
Jonathon Thank you
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