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Well after reading all of the sausage making info on this site I haven't found anything about making dried sausage. I already cold smoke links to cook later, but really want to get to make dried sausage for snacking on in the boat fishing or if it lasts till the end of the year snacking in the stand. Does anyone have good info on this process or recipes?
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Originally posted by mesquitecountry View PostSince this is processed meats I added it here as well.
Here is my Father In Laws Jerky Recipe. I've always enjoyed it. I included Directions in the recipe. I've never made it before but is very good. I took his recipe and put it in excel format. You can change the weight to however much you need. On a guess 5 pounds or rub will be more than enough for 20 pounds of meat.
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Originally posted by Maui-diver View PostThanks again for all this info. Im about to make some jerky and just don't like the tase of liquid smoke. If I were to stack in regular webber style smoker and put a slow smoke just to infuse the smokiness would i have to add cure? If so is it Praug stuff? Thanks sir
Prague Powder is cure.
You don't have to cure it per se. Old school Germans and much of the old world still dry with salt and spices only (even sometimes without salt), it's called biltong in Africa, machacado in Mexico.
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