RJ Adventures I would think that the cures are going to be too salty base on what they are designed to do. The Bacon Taste Boooster would help impact some flavor. There was discussions about the booster maybe Jonathon someone else here can help with that. If I was going to use a bacon cure for sausage/sticks I would like at the ones that are use to make a pickle. Anyone else out the to keep me honest?
Pre smoke temps
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Preparing to make a few batches of cured sausage this weekend. I’m curious to know what most folks do regarding either resting meat at room temp prior to smoking, or going straight from refrigerator temps into the smoker.
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metlman501 straight from fridge to smoker assuming you held for 12 hours if ECA has not been added
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If I am smoking, I like sausage to warm up enough so that no condensation forms on the surface and the surface is dry to the touch. if it is dry to the touch, it is warm enough to apply smoke.
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I go straight to smoker, but I run the smoker at around 110-120F for at least an hour for warming/drying.
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I let it get to room temperature and dry the condensation and then smoke
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As TexLaw said.
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