Matthew
TVWBB Pro
Bacon Sunday.... Summer Sausage Tuesday..
Bacon is on Day #7 of 10 in the fridge.. All good, not really lots of liquid in ziplock... Cold smoke for 3 hours and then heat to internal #152
Summer Sausage will be 75% Deer, 25% Pork Butt Using a 80% Cure 1 and 20% MTQ,. I got all but the hog clips... If I can't get any, I have twine.. using a press stuffer... adding beer instead of water for curing and seasoning.. Mix Sunday Night, Stuff Monday and Smoke Tuesday.. 1-2 hrs Cold smoke, hr 3 will be mid 160 final hour or temp is 155, at 180-200.. Shower tubes, chill vacuum seal remaining tubes and freeze...
Good Plan? Any suggestions or concerns?
Bacon is on Day #7 of 10 in the fridge.. All good, not really lots of liquid in ziplock... Cold smoke for 3 hours and then heat to internal #152
Summer Sausage will be 75% Deer, 25% Pork Butt Using a 80% Cure 1 and 20% MTQ,. I got all but the hog clips... If I can't get any, I have twine.. using a press stuffer... adding beer instead of water for curing and seasoning.. Mix Sunday Night, Stuff Monday and Smoke Tuesday.. 1-2 hrs Cold smoke, hr 3 will be mid 160 final hour or temp is 155, at 180-200.. Shower tubes, chill vacuum seal remaining tubes and freeze...
Good Plan? Any suggestions or concerns?