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Old 12-14-2012, 07:21 AM   #2
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

I haven't made Texas hots, but with other sausages I hang and dry in the refrigerator 3-4 hours until dry to the touch. A wet sausage will inhibit the smoking process of the sausage.

I Vac-seal my batches for use at later times or for other events and freeze, but they still do not last very long.

Although the recipe uses 2 Tablespoons of Morton's Tenerquick, which is a curing agent and a bacterial growth inhibitor, for 7 pounds of meat the shelf life will be very limited. Possibly four to five days...

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