Also made some last night. 7 pounds of breakfast pan sausage, 10 lbs of jap and cheese link sausage, and 35 lbs of jap and cheese summer sausage. Going on the smoker this evening.
Ok. I began getting so many emails that i decided to just post my excel sausage recipes on here for everyone. If you have any questions let me know. Just click on it and download it to your computer.
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Quick question, as I think I may have messed up.
I made 50# of sausage yesterday and it said only 1.2oz of cure if drying. I used quick tender and I want to cold smoke and let hang til dry. Is that enough curr or do I have to hot smoke and bring up to 165 as I just read in your directions? Ive never used quick tender or added my own cure. Always bought seasoning which had the pink cure in it and never had a problem cold smoking and letting hang. I just dont want to spoil all this sausage or get somebody sick....
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