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Summer Sausage and encapsulated citric acid
Have made summer sausage before but not with the ECA. The recipes I have seen say not to hold your sausage overnight, but to smoke right after stuffing. Is there a problem with holding them overnight.Would have cure#1 in like always. Any thoughts or advice, maybe this has been covered before. Thanks -
My smoker build.
This started with a food hot box I purchased from a used restaurant supply store. I installed a draft in the door and vent with a dampener in the top. The old heating elements were removed and I installed a 1100 watt hot plate element in the bottom. My control box has the digital temp control...- tr kan
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- Replies: 4
- Forum: Other Builds
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Shelf life of meat sticks
Maybe this has been covered before, does anyone know what should be the shelf life of meat sticks that have cure #1 and smoked and stored at room temp. Or is there something that can be added so they can have a long shelf life at room temp. Also these have been vac packed.- tr kan
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- Replies: 6
- Forum: General Discussion
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Hello to everyone from TR Kan.
New member to the site, but have been visiting and reading lots of info for quite awhile. I am retired for a little over three years. Have a old Brinkman horizontal smoker and a smoker I just completed this winter. I am not a computer wizard, so when I get things figured out will post some pics...
