New to the group, great info! My normal process has been mix in my ingredients including pink cure salt. Stuff then into the fridge for 12 to 16 hours, then on to the smoker at 190 < as low as my rig will go, for 2 hours then bump up 10 degrees every hour till internal temp of meat is at 155. Ice bath, then into the fridge overnight then vacuum seal up then into the freezer.
From reading the forums I want the tang of citric acid, do I not add the cure salt? Does this mean I should smoke immediately after stuffing? After the ice bath you “Bloom” it at room temp for 1 to 2 hours? What Internal temp are you recommending with citric acid?
