They are all cure accelerators. I am not sure at what speed each one works at compared to the other, but for home processing, I would guess there isn’t much difference. You only want to use one of them. If you like the tang, I would just stick with the ECA.
Smoked sausage
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This is my first attempt smoking sausage at home. I mixed up 3 varieties (all pork):
Regular smoked sausage 25#
Jalapeño smoked sausage (added cheddar and
extra jalapeños) 25#
Jalapeño cheddar bratwurst 18#
All are cured, stuffed in hog casing and linked. I hung both flavors of smoked sausage up in the cooler to cure and dry overnight. I’ll hang the brats tomorrow after the first batch goes in the smoker. Hopefully, I get at least some of it smoked properly.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
Deepwoodsbutcher You’ve been super busy. Everything looks great. Good luck with your smoke but I’m sure everything will come out delicious.
Improvise, Adapt and Overcome! Semper Fi
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Deepwoodsbutcher They look fantastic.
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Bob Stehlik only took a few hours counting clean up. Tomorrow will be busy with smoking for sure. I appreciate your confidence in the cook. We shall see.
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mrobisr Thank you
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Deepwoodsbutcher You got this!
I got to get over my fear of natural casings and do them!Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O thanks! Give em a try some time. I really like working with them.
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Denny O Power User Cast Iron Canning Green Mountain Grill Iowa Sous Vide American BBQ System Regular Contributors last edited by
Deepwoodsbutcher Thanks, it is on the list for later this year, I want the weather to cool. That is when I really get into the mood!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
Deepwoodsbutcher great to see you using your new shop in expanding ways! I can’t wait to hear what you think of it after smoking. I’m interested in your thoughts on grind and texture, that looks like a 10mm grind but decent extraction? Texas kinda smoked cured sausages are my current thing, your 1st type sounds like that!
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Good Job.
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really nice looking sausage , get ready your about to have a lot of new freinds
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Deepwoodsbutcher
They look wonderful. I would say you are off to a great start. Can’t wait to see some pictures after smoking.Paul
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Deepwoodsbutcher you are quite a talented lady. Everything looks great. Congrats. Can’t wait to see the final results.
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cdavis Thanks, I appreciate that
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processhead thank you. I’ll be sure and get some more pictures posted soon
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Dave in AZ 4.5mm single grind. If I had done 10mm I probably would have made andouille. That’s on my list.
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Deepwoodsbutcher youve been at it huh? Good job, keep it going!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon yeah, I’ve had a lot of projects getting piled up while we finished construction on the shop. Got my new Waltons hat just before I put the first load in the smoker. That was a nice surprise. Thanks again!
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So it’s rather hot here today and I’m having trouble keeping my smoker below 160*f. Besides having a more subtle somke flavor, how will a shorter cook time effect my sausage? Any thoughts?
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