Curing?

Discussion in 'Sausage' started by rondar, Dec 14, 2011.

  1. rondar

    rondar Fire Starter

    I'm going to make my 2nd batch of smoked sausage.First time I used burger and pork butt,I cut up the butt and mixed the burger in and used the cure.Finished product came out good.Heres my question can I do it the same or should I grind all the meat then mix in the cure or can I do it the same as before?
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Either way will work.

      Craig
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  4. venture

    venture Smoking Guru OTBS Member

    As said above, that will work.

    If the recipe calls for encapsulated citric acid, that should be added after the grind and during the mixing process.

    Good luck and good smoking.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I would grind then mix but you can mix and then grind either way is good as long as it all gets mixed up well.
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Yep what they said....
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Huh
     
  8. rondar

    rondar Fire Starter

    As usual good advice for my questions thats why I keep comin back to this site.Thanks all
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Don't forget the Qview 
     
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member


    Great response Ahron.....................[​IMG]

    Joe
     

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