Thank you all so much, a wealth of knowledge here. So glad I found this sight. Thanks again
A Former User last edited by
I just put together a small batch of these last night. Getting happy in the fridge, and will stuff in hogs casings this afternoon.
My question is I would like to to get a little smoke on them before I grill/freeze them and would like to know the best way and times for doing this. I have a MES 40 electric smoker to help.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
@slotown I would say the best way to do this would have been to add some Hickory Smoke Powder when mixing it but it sounds like we might be a little past that! If you have something like Flip Professional Smoke Box and cold smoke it for a little. This shouldn’t be a problem if it is as cold wherever you are as it is here right now! just make sure you put the smoke source as far away from the meat as possible so it does not heat it up. A probe thermometer would be a good idea to make sure your meat is staying below the low 40’s!
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