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  1. dac11011

    Fresh sausage with bloom?

    Thanks everyone for the help.. definitely answered all my questions.
  2. dac11011

    Fresh sausage with bloom?

    Yes, smoked sausage.  I'm using Morton TQ and getting some red but not throughout evenly on the outside.  I think I'm missing the bloom part but I didn't know if this was safe and doable after with a hot smoked sausage.
  3. dac11011

    Fresh sausage with bloom?

    I'm getting some red blooming color but not the nice evenly red through out.  My guess is all the same rules apply with hot smoking as slow smoking (ice bath, bloom room temp) as long as I'm using a cure. Thanks for the welcome :)
  4. dac11011

    Fresh sausage with bloom?

    Hi, I'm making a fresh sausage and I can't seem to get the nice red coloring throughout the sausage.  I'm still getting the greyish, brown hamburger look with some red.  My process has been: grind, season, mix, stuff.  Then I let it sit in the fridge stuffed over night (12-24 hours) and take it...
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