I did a trial run of some home made sausage tonight and have some unanswered questions:
o Is there any way to repack the hog casings so I can store them? I only did 3 pounds of sausage, and hardly used any of the 1 lb of casing.
o My plan is to smoke the sausage, then eat some, store some, and freeze some. Should I smoke them all until the meat is completely cooked, or should I partially smoke the ones I am going to store? If so, any suggested temps for beef, pork, and poultry?
o If I do smoke and store, should I be adding any preservatives? When I do jerky, I know a lot of people say you should use some potassium or other preservative (my jerky is usually gone in a couple of days, so I never do).
Any info would be appreciated.
k
fyi - the trial run was 3 lbs of spicy turkey sausage.
o Is there any way to repack the hog casings so I can store them? I only did 3 pounds of sausage, and hardly used any of the 1 lb of casing.
o My plan is to smoke the sausage, then eat some, store some, and freeze some. Should I smoke them all until the meat is completely cooked, or should I partially smoke the ones I am going to store? If so, any suggested temps for beef, pork, and poultry?
o If I do smoke and store, should I be adding any preservatives? When I do jerky, I know a lot of people say you should use some potassium or other preservative (my jerky is usually gone in a couple of days, so I never do).
Any info would be appreciated.
k
fyi - the trial run was 3 lbs of spicy turkey sausage.