Homemade sausage

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Guest
I'm making sausage over the holiday and don't know cooking times or temps. How about woods? Thanks for the help.
Dan
 
Thanks Jim,
On another note, do you help Paul Kirk give his cooking classes other those in the PNW?
Dan
 
Dan
No have not gone around the country with him but I'll be at the classes up in Washington giving out info even if you don't want it. /infopop/emoticons/icon_wink.gif
Jim
 
Dan
I need what your going to make, and is going to stuffed?
The cooking temps are hot smoking 190 to 250? range. The suasage needs to smoked to the 150 to 150? range.
jim
 
Jim
I plan to make several flavors of pork sausage. I'm making it out of butt roasts. I'm stuffing it into casings and smoking it on my WSM.
Thanks
Dan
 
Dan
With pork you will want use a cure, Morton's TenderQuick will be fine. Then follow the cooking guide lines above.
Jim
 
Jim
I purchased a starter pack which has 6 different seasonings. Would these seasoning packs already have the cure in them? Is that something you normally have to add? I have tender quick, but don't know how much to use.
 
Dan
The ingredient list should give you a clue if a cure is added. If nothing listed it's small amounts depending on the amount of meat your making up (tsps to a tbs).
Jim
 
Thanks Jim,
I recieved the package of seasonings yesterday with directions on how much to use. They even show how to stuff the casings.
Dan
 
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