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
    Feel like sharing the recipe?

      Craig
     
  3. rondar

    rondar Fire Starter

    Craig I'm a noob and use high mountain polish sausage kit no recipe just follow instructions lol
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thank you!!

    Craig
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    As long as all the meat gets all the cure you're good to go. But just so I understand you cubed the pork added the burger then added the spice/ cure... I'm assuming you ground it again to grind the pork? No problems that I see....except you seem to repeat your self a lot .........[​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's a personal preference. I grind all the meat then mix in the cure with the spices & let it sit in the fridge overnight then stuff it. But that's just me.
     
  7. venture

    venture Smoking Guru OTBS Member

    At the risk of being repetitive here?

    You will be fine.

    However, if your formulation calls for encapsulated citric acid, that should be added after grinding and during the mixing process.

    Good luck and good smoking.
     

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