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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-23-2011, 04:43 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Sausage
I make my own sausage a lot. However I've never smoked any, just cooked them on the cast iron pan. If I plan on smoking sausage, do I need to add a cure?
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-23-2011, 04:52 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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If you're going to hot smoke them (cook them) you don't need a cure.. if you cold smoke them you need to add cure.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-23-2011, 04:54 PM | #3 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Depends on what you mean by smoking them. If you are smoking them right away above say 220* in order to fully cook them and then eat them, then no cure is needed.
If you are smoking them at very low temps in order to cure them, then yes a Cure #1 is needed. I'm just starting my sausage adventures. I'm using this book, and it is really excellent. Highly recommended. Amazon.com: Great Sausage Recipes & Meat Curing: 4th Edition (9780025668607): Rytek Kutas, Ben Kutas: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61aCX2oWywL.@@AMEPARAM@@61aCX2oWywL
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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05-23-2011, 04:56 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Not if you are smoking them hot....200* or so. If you are smoking at lower temps and gradually raising the temp, then yes. I smoke (cured sausage) at 130 and then raise the temp gradually. I rarely go over 170. I pull at 152 for a "fully cooked". I do sometimes pull at 130-140 with the intention of grilling them at later dates.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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05-23-2011, 04:59 PM | #5 |
is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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Great info. Sausages are going to be my next adventure.
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Paul 18.5 & (2) 22.5" WSM New Brumfield Offset Smoker/Grill 22.5" Weber One Touch Platinum [SIZE=2][COLOR=#000000][COLOR=RoyalBlue]Genesis[/COLOR] 3 Gasser Bradley [/COLOR][/SIZE]Bisquette[SIZE=2][COLOR=#000000] Pooper Bullpen BBQ Team [/COLOR][/SIZE] |
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05-23-2011, 05:00 PM | #6 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Thanks everyone, yeah hot smoking them is what I plan on doing. I never knew you could cold smoke them. Thanks a lot!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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