We;ve been a little busy

Discussion in 'Sausage' started by dave54, Apr 6, 2012.

  1. dave54

    dave54 Smoking Fanatic

    Making Supresatto with cyceltrash

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    finally done ,100 lbs hanging to dry

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    Last edited: Apr 6, 2012
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great - care to share the recipe with us 
     
  3. dave54

    dave54 Smoking Fanatic


    1 Tablespoon of salt for every 3 lbs. of meat

    Red peppers to taste

    Black Pepper to taste

    Red pepper to taste

    1 number 10 can to every 50 lbs of meat

    With two jars of hot red pepper paste
    let hang for six weeks in 60 % humidity
     
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    1 Tablespoon of salt for every 3 lbs. of meat

    Red peppers to taste

    Black Pepper to taste

    Red pepper to taste

    1 number 10 can to every 50 lbs of meat

    With two jars of hot red pepper paste
    let hang for six weeks in 60 % humidity

    Please be more specific on your recipe. It is very vague and unsafe what you have posted
     

    What about cure??????????????????????????

    Joe
     
  5. cycletrash

    cycletrash Meat Mopper



    just salt.
     
  6. couger78

    couger78 Smoking Fanatic

    Hanging 100lbs of raw sausage with no cure for six weeks? Room-temperature?

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    Kevin
     
     

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