My hunting friends and myself typically did very large batches of sausage, usually salami. [over 500# at a time] in this case we used 2.5"x30 inch mahogany casings. I have started making my summer sausage and salami in natural hog casings and not using the larger casings any more. We would end up with 5 or 6 large coolers full of stuffed sausage and had it professionally smoked. The problem would be we would each end up with so much sausage that we had to store it too long and it would get old in the freezer.
We now do it in natural large hog casings and get a deep smoke on it and finish it to cure temperature [155 for 10 minutes] in my hot water tank. The sausage turns out very moist and flavorful. We each make about 30 # at a time and this way we use it up before it gets old.
When you are looking at time savings!! After stuffing, which does not take very long with my hydraulic stuffer, we then head for the smoker. It then takes us 1.5 hrs in the smoker 20 minutes in the tank and an hour on the table and we are ready to cut and wrap. We are smoking one batch while another is in the cure tank and another is on the table. Four of us will likely do a 120 # day. Each of us doing 30#. I understand that to some this method is unconventional but it works very well and we have made a lot of good sausage this way.
.
I will include some pictures of our process.[b/]
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/STUFFERLOADEDANDREADYTOGO.jpg)
I am using my small hydraulic stuffer. At the time of these pictures it was able to do 10# but I have since extended it out to do 15 #. This stuffer is all hydraulic and uses the water pressure from my kitchen sink.[b/]
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/HYDRAULICSTUFFERFRONTEND.jpg)
we stuff it in long lengths and smoke it in an intense smoke. With my smoke generator I can get a solid smoke in 1.5 hours. Notice the density of the smoke.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/smokegeneratorworkingsuperovertime-1.jpg)
Here is a batch out of the smoker ready for the cure tank. They have to do this to cut processing time. In commercial operations they will use a steam chest to achieve cure temperature. But because a steam chest is an expensive venture I have chosen to make a hot water tank with pumps to circulate the water to keep a very constant temperature. Notice the sausage is slightly wrinkled but after the cure tank it will be plump and moist. The IT is only about 90 degrees coming out of the smoker.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/SALAMIOUTOFSMOKERIN2HOURSREADYFORWATERTANK.jpg)
In the hot bath [160F] to a IT or 155F for 10 minutes. Then shower or dip in very cold water to cool the sausage fast as possible.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/cooktankwithcirculatingpumps.jpg)
Then onto the counter to bloom for about an hour.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/sideviewonthecountertobloomandsample-1.jpg)
When not finished in the smoker notice the sausage is plump moist and lean. Besides when done in natural hog casings it just fits a Ritz cracker.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/Copyof100_5516.jpg)(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/veryleanandtheyjustfitaRitzcracker.jpg)
We then cut our sausages into storage lengths and then individually wrap with plastic wrap. We then use a heat gut to shrink the wrap tight against the sausage. Then into zip lock bags. This keeps them from freezer burning.
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/plasticwrappedandshrunkwithaheatgun.jpg)
Finished product.[b/]
(http://i943.photobucket.com/albums/ad274/pikeman_95/NEW%20BATCH%20OF%20RING%20SALAMI/veryleantenderandtasty.jpg)
Oh yeah
Thats nice.
Looks great, nice job.
Very impressive. I have a water stuffer, but don't use it too often. Have your every thought about converting it to using air pressure. I'll have to look through some old posts, but we had a member that converted his Dakota water stuffer to work off his air compressor.
Very Nice Kirby. I dont have the water tank but I may just give this a try with some of my Summer Sausage this year.
The reason that I use water is that it is a non compressable medium. I used air for a while but it is hard to deal with. When you shut of the water the sausage stops coming and my stuffer has a venturie which retracts the stuffer ram with the same water pressure. I just switch the valves and the ram returns to the back of the stuffer.
Quote from: pikeman_95 on October 20, 2010, 06:34:27 AM
The reason that I use water is that it is a non compressable medium. I used air for a while but it is hard to deal with. When you shut of the water the sausage stops coming and my stuffer has a venturie which retracts the stuffer ram with the same water pressure. I just switch the valves and the ram returns to the back of the stuffer.
Thanks. I'll continue to hold off from making this conversion.
Heck Yeah...
Very Nice!!
I agree with the 160 degree water bath to finish the sausage. The last two times that I have made my Jalapeno and Cheddar sausage I have smoked them for 2 hrs and then brought them in the house and placed them in a big pot of water that I have going at 160 degrees. I bring them up to 155 and the wrinkles are gone. It used to take me forever to do a 10 pound batch in the Bradley. 1.5 hours of dry time at 130 then bump to 140 for the smoke then ramping the temp to 150, 160 and 170 just took forever to get the 155 IT. Since I have been taking them out of the Bradley after the smoke and giving them a hot bath my time has been cut down to almost nothing and I am finished. I think the product comes out a lot better and as a bonus you don't have to worry about a fat out.
PS Very nice stuffer.
Great looking sausage Kirby! ;)
If you get a chance I would be very interested in details regarding your hot water tank. I'm interested in how you designed the heating and control systems.
Thanks
Mike
I have been on the road all day [1000 miles] so tomorrow I will take some better pictures of the water tank and how I built the circulation pumps. I will throw in a better picture of the stuffer also.
Kirby
This is my sausage hot water curing tank. These pictures are from when I finished it last winter. It was built long for heating longer sausages. It sits on top of a three burner stove and has a set of water pump on either end to circulate the water.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/CopyofCopyof100_5346.jpg)
On the bottom I have placed a screen that spaces the sausages off the bottom by ½ inch.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6460.jpg)
The tank has a drain at one end to give you a way to drain the water.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6459.jpg)
I have installed two pumps in both ends that circulate the water to avoid hot spots.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_5352.jpg)
Each pump is capable of pumping quite a bit of water.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_5350.jpg)
The pumps are designed out of PVC pipe fittings with pump motors that I got out of screwed up vacuum packers. The have quite powerful motors.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6467.jpg)
The pumps have the motor mounted in the top with a aluminum heat sink built around them and a small computer fan to provide air flow. This is so that they can run for hours with out getting hot. To pump the water there is a long shaft attached to the motor shaft and goes full length of the pump and drives a brass propeller in the bottom of the pump. The shaft is steadied with a piece of plastic screwed to the bottom of the tubing.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6462.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6465.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6466.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6463.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/Copyof100_6464.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/100_5381.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/SAUSAGE%20CURING%20TANK/100_5512.jpg)
Great work. I really admire you ingenuity.
Thanks for sharing all the details Kirby. I may have to think about building something similar.
Mike
One quick question. How do you measure the IT of the sausage while it's in the bath?
Very Well done Kirby. May have to start looking for a tank
The tank the Kirby built is something that I would like to have but I don't have the tools or know how to build one. So I started to do some research on immersible heaters thinking I could use a 5 gal plastic bucket and get a immersible electric heater to heat the water to 160 and hold. I found a product that is built for heating a 5 gallon bucket and it wraps around a 5 gallon bucket. The price is in the $250 area but requires no tools to build. http://www.globalindustrial.com/p/hvac/heaters/powerblanket/powerblanket-5-gallon-insulated-drum-heater-160f?utm_source=pricegr&utm_medium=shp&utm_campaign=Powerblanket-pricegr&infoParam.campaignId=WU
Hummmmmmmmmm do I see 10.5 contacting these people to do a review? I would buy one if it can heat the water to 160 and hold it. I think a man could do lots of sausage in a 5 gall bucket.
I put two digital thermometers into two of the thickest sausages that I can find. While you are heating the sausage to 155 IT I have the bath at 160 degrees but when the sausage reaches 155 I add some cold water until the bath is 155 and just let the sausage sit there for 10 minutes to make sure that the sausage is safe. All of my sausage has cure #1 in it. Then I pull the sausages out flush them with cold water. With my smoke generator cranking out a very heavy smoke I can put a good smoke in the sausage in 1 to 1.5 hours. Then about 20 minutes in the sausage tank and then 10 minutes in the flushing container and then on the counter to bloom. In this picture look at the level of smoke coming out of my smoker.
Kirby
(http://i943.photobucket.com/albums/ad274/pikeman_95/SALAMI%20WITH%20MEDIUM%20FILES/Copy2of100_5507.jpg)
Quote from: Sailor on October 24, 2010, 07:20:06 AM
The tank the Kirby built is something that I would like to have but I don't have the tools or know how to build one. So I started to do some research on immersible heaters thinking I could use a 5 gal plastic bucket and get a immersible electric heater to heat the water to 160 and hold. I found a product that is built for heating a 5 gallon bucket and it wraps around a 5 gallon bucket. The price is in the $250 area but requires no tools to build. http://www.globalindustrial.com/p/hvac/heaters/powerblanket/powerblanket-5-gallon-insulated-drum-heater-160f?utm_source=pricegr&utm_medium=shp&utm_campaign=Powerblanket-pricegr&infoParam.campaignId=WU
Hummmmmmmmmm do I see 10.5 contacting these people to do a review? I would buy one if it can heat the water to 160 and hold it. I think a man could do lots of sausage in a 5 gall bucket.
I'm thinking he might give it the old college try anyhow
Think turkey fryer. You have the burner and a aluminum container that is around 5 gal. Check this site out. http://shop.eBay.com/wildwestbargain/m.html?_nkw=&_armrs=1&_from=&_ipg= (http://shop.ebay.com/wildwestbargain/m.html?_nkw=&_armrs=1&_from=&_ipg=)They sell returned sporting good and they have a passed a lot off turkey frier's through the their site. The store is in Missoula Montana where I live but they will ship any where in the US. I am in there almost every week . I have picked up several turkey firer's for my self. They might have a dent or ding but your sausage won't care.
Kirby
Pikeman, I like your thinking. Have you found the hot water bath to have any adverse affects on the "bite" or texture of the natural casings?
The only affect I have found are positive. Your sausage will not be shrunk and tuff. It is moist and tender. Besides it takes a fraction of the time. It also doesn't seem to affect the smoke level as the smoke should have penetrated the meat. Give it a try just hold that temperature 155 * and not let the bath get too hot.
My neighbor at the lake used to be a butcher and made lots of different kinds of sausage. Told me the hot water bath is the best way to make sausage. It doesn't dry out as much as finishing in the smoker. I tried it once and found out it doesn't work with collegen casings :-\. I was always concerned that the water would wash away the smoke but I guess it doesn't.
I use a high output smoke generator and if you look at some of my other post I show you haw to build one and in another post you can see the level of smoke that I am able to get in 1-1.5 hours. This kind of smoke does not wash off but penetrates the meat. I have not made any sausage in collegin casings but I would it might be a problem. This is why I prefer natural casings
Kirby
I agree with Kirby. Since I have use the Bradley to smoke sausage I have had many failures due to fat out. The things that I have learned is that using the Bradley to finish the sausage takes a long time from the the end of the smoking time to the IT of 155 and if you ramp the temp up too much to get the sausage to the IT you run the risk of fat out. I have since started to dry the sausage at 130 for 1 hour and then apply the smoke for 2 to 3 hrs and then take it out and put it in a pot of water that is running at 160 and let it finish to IT of 155. I take them out and bloom and I have no fat out and the sausage is juicy and in perfect shape. For me in my learning process .....I like the hot bath to finish as it makes a better sausage and it takes a lot less time to finish a batch.
edit....I have used the collegin casings using the hot bath. I tie each link and then the blooming will allow the ends to harden. Yes the hog casings are better but you can use the collegin but I leave them tied while in the bath. Once you take them out and let them dry a bit you can cut the links and you will be just fine.
Pikeman does the waterbath affect the smoke flavor at all.
If you give your sausage a good health smoke, it will penetrate the meat and the water bath has no affect to that. It might wash some off of some of the smoke on the surface but I can tell you when I heat my German Frankfurters in the microwave at work. The smoke smell permeates the office. Then a unique thing starts to happen, a migration of other office personal toward the break room. They know they can snag a sample as they go by my lunch.
When we made the frankfurters at our church one of the wives said that they smell like they had been in a forest fire. So I would say that they retained their smoke.
Kirby
Pikeman,
A BIG THANK YOU ! I tried your process on some venison summer sausage this weekend. Hands down the best I've ever turned out. 1 1/2 Hrs at 120 to dry the casings , 2 hrs. smoke at 150 , then 160 hot water bath until it of 152. This turned out like sausage not jerky.
Now the wheels are turning again , and I'm trying to think of something that I can make to smoke 30# at a time at 150 deg in.
Got any suggestions?
If you like a good moist German Frankfurter give this a try by going to this site http://www.hicountry.com/ and order one of their German Frankfurter kits. The spice, casing and cure kit is made for a 30# batch. I use a higher the recommended of pork butt ratio [15# venison/15# Costco pork butt] The nice thing about using this ratio of pork is your franks will be more tender and you can stretch your venison out a little further.
To this add the following
2 cups mustard seed
2 cups brown sugar
1/4 -1/2 cup cracked black pepper [mild to zippy]
1/3 cup minced garlic.
Here is what they look like in the smoker.
(http://i943.photobucket.com/albums/ad274/pikeman_95/German%20franks%20at%20home/KIRBYANDARMONDATSMOKER.jpg)
The casings in the kit are not that great so I usually get some fresh casings form my local wild meat processor. You might contact one of our members [SMOKER-LAR] He has found a good source of casings. We made a little trade and I will be giving the casings a try when I get some of my venison cut up. Use the same processing steps and enjoy. If you are interested in a summer sausage recipe I can give you ours.
Kirby
I tried the hot water bath method yesterday on a 40 lb batch of venison kielbasa I was making for my brother-in-law. I typically do batches of 80 to 100 lbs but we were trying a couple of different meat blends and I thought this would be a good opportunity to give the hot water bath a shot.
I used a turkey fryer burner with a 64 qt stock pot. The stock pot easily handled 10 gallons of water and 20 lbs of sausage in 16 inch lengths. The stock pot is 18 inches wide and 16 inches deep. I had no problem what-so-ever in maintaining 160 degrees. My process was: sausage in smoker for 1.5 hours @ 120 degrees to dry casings, temp boosted to 160 for 3 hours of smoke, into the 160 degree bath to an IT of 155, hang at room temp for 2 hours to bloom.
The shocking part was how fast this is! I checked the IT of the sausage going into the water bath and they were between 130 and 134. Within 15 minutes in the water bath and they were at 155! I was so surprised at how fast the temp came up that I grabbed my Thermapen and checked each sausage in 3 locations each! Holy crap! This will save me up to 5 hours per load.
The finished product had great smoke penetration, excellent mahogany coloration, and fantastic casing snap. Definitely will be a permanent application in my process!
Thanks again for sharing your methods Kirby!
Mike
Looks like I will hop on the band wagon and try the hot bath Kirby, I have a Turkey fryer and that sounds like it will work. Was wondering what size casings do you use on the summer sausage and maybe recipe??
Thanks
Quote from: bundy on November 21, 2010, 02:09:33 PM
Looks like I will hop on the band wagon and try the hot bath Kirby, I have a Turkey fryer and that sounds like it will work. Was wondering what size casings do you use on the summer sausage and maybe recipe??
Thanks
Kirby
I meant to ask you to post your recipe in my last post as well.
I'm always looking for something new and different.
Mike
Okay - I'm inspired too!
Just got a stuffer and am contemplating what my first venture is going to be - brats or summer.
When I do a summer - will definitely try this..
When using the callogen casing, has anyone thought about putting the sausages/chubs into a ziplock type bag before putting into the waterbath?
Thanks
Scotty-G
Mike
Glad things worked out great for you. You want to watch the bath very close and once that you sausage reaches 155, add a little cold water until the bath is also 155 degrees. This way the sausage will not continue on up to 160 and suffer any fat out. After a ten minute hold at 155 drop them in cold water or flush with cold water.
New stuffer design is working well so will post soon. I just am trying to figure which parts I might offer to build and design ways to speed up each parts building time. I have tested the new 6 pound stuffer as for leak test and pressure test and every thing worked fine. I am going to check on my supplier of "O" rings to check on their availability. All of the rest of the parts come off the shelf at your plumbing supply store. The nice thing about the new design is you can build any size you want. Just make the pipe longer or shorter to fit your wish. The two parts that I have had to make would fit any length stuffer so theoretically you could have a 5 # tube and a 15 pound tube and use the same interchangeable parts.
Kirby
Well guys I am glad that some of the members have had good success with the water bath method. I have shared our recipe with some members and some have tried our recipe and seem to have enjoyed it . We used to always make our sausage in synthetic 3 x 30 inch casings. When we did 500# at a time this was just too much for us to smoke so we found a shop to smoke it for us. This just ran up the cost of our sausage and besides most of the time we ¼ the slices so that they would fit on a Ritz cracker on a party platter. This is why I switched to natural hog casings as I don't find them hard to work with I think they are much easier to smoke and work well with the water bath system and besides they just fit on a Ritz cracker. I figured up the water bath system after reading Ryteck's book and picking up on the fact that larger operations use steam chest to speed up the curing process. This is why I came up with the water bath. It sure worked for me so I shared it with the group. I hate to break tradition of finishing the sausage in the smoker but it seemed like a better idea. If you want a drier sausage finish it in the smoker. I have very little experience with collagen casings and have not tried them in a water bath. One of the members scored some larger hog casing for me and that is my next try to see how they work. I will post the results.
Here is the SS recipe that we have worked up. My sausage making partner and myself bought the basic recipe from a spice manufacturer that went out of business. We have modified it some to our taste. We substituted cracked black pepper for whole peppercorns as neither of us liked the whole peppercorns. We both like lots of mustard seed to chew on so we really kicked that up. We are about middle of the road on garlic so if you like lots of garlic you could add up to a 1/3 cup of minced garlic for a 30# batch of sausage. Do not add garlic salt because the salt is where it needs to be with out adding anything more.
This is the recipe that we have made our large batches with. I would guess we have done more then 2000# over the years. I know that the group that we make sausage with swear buy it.
The recipe makes enough spice blend for 100# of Summer Sausage. You can cut the recipe in half or 1/4 and just use the calculated charge rate expressed in the formula. I work at a chemical plant so I treat everything like a chemical concoction. Sorry! The nice thing about doing it this way you multiply the pounds of meat that you have by 1.087 and this tells you how many ounces of the spice blend to add to your meat.
WILD GAME SUMMER SAUSAGE
BASIC SPICE ADJUSTED TO OUR TASTE
For 100 lbs. Of meat 50 lbs. of well-trimmed wild game meat chunks
50 lbs of trimmed pork shoulder.] [I use Costco Pork butt](Mix pork trim together with wild game chunks and grind with preferably a
3/16" plate or with a 1/4" plate if that is all that is available. I would prefer to use a 3/16th plate if you can get your hands on one.
The following is for 100# of summer sausage.
2.5 lbs. none Iodized salt
2 lbs. Corn syrup solids / or dextrose
5 oz. Fine ground black pepper
2 oz. Ground coriander
2.5 oz cracked black pepper
23 oz. Mustard seed
4 oz. Garlic powder [add extra minced garlic at the time of actual production if you care for more garlic. 1//3 cup of minced garlic seems about right for a 30 pound batch
.01 oz. ground Thyme .............[7.3/8 tablespoons / oz]
.02 oz ground Clove .............[4 tablespoons / oz.]
USE 1.087 OZ. OF THIS SPICE BLEND PER POUND OF MEAT THAT YOU HAVE TO MAKE. THIS WILL TELL YOU HOW MANY OUNCES OF THE SPICE BLEND TO USE.
For 100 lbs of meat use 4 0z. Of preg powder # 1 [sodium nitrite] meat cure. This is .04 oz/lb. of meat. (.04 X the number of pounds of meat you are processing.) One ounce of meat cure is = to 5- level tsp which enough for 25 # of sausage
Just remember one level tsp/5pounds of meat.
DO NOT eliminate or reduce the amount of meat cure that should be in the meat. This is what protects the meat during the smoking process!!! Mix the meat cure in the spices just before adding the spices to the ground meat.
10 tsp liquid smoke [mix with water]
Liquid measurements
2 lbs. (32 oz.) of cold water per 100 lbs. Of meat
(.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices.
10 tsp. Liquid smoke (mix with the water before adding to the meat.) all of this is for 100# of meat.
I have posted a conversion chart that converts 1 ounce of different spices to tablespoons for convince to those that do not have accurate scales.
kirby
Kirby had shared his SS recipe with me and I did not feel right about posting it or giving it out. Since he posted it I will post my conversions for a 5lb batch. I don't have a gram weight scale so I kinda improvised using conversion charts. I did change the amount of some of the ingredients to suit my taste. I have made this several times and it is a keeper for sure. I used the 2 1/2 by 20 inch fibrous casing which I peel off after the sausage is finished. I added the non-fat dry milk for a binder but his recipe does not call for it.
5lbs of lean hamburger
5 tsp salt
2 Tbls Dextrose
½ tsp White Pepper
1 tsp Ground Coriander
1 Tbls Fresh grind Black Pepper
2 ½ tbs Mustard Seed
2 tsp Garlic Powder
1 tsp Thyme
1/4 tsp Ground Clove
1 package of non-fat dry milk
½ cup water
1 tsp cure #1
Kirby, Thank you for sharing your recipe. My family has really enjoyed it.
Correct me if I am wrong but Can I use soy protein concentrate for the package of non fat dry milk and if so how big of package did you use?
Also I always thought I needed 1 teaspoon of cure #1 per 5 lbs of meat at least that is what I used in the past. The way I read your post is that it looks like I need 8 teaspoons per pound?
Cure #1 amounts
1 level tsp per every 5 lbs of meat
10 pounds = 2 tsp
25 pounds = 5 tsp
Same for cure #2
MTQ
7.5 tsp for 5 pounds
10 pounds = 5 Tbs
25 pounds = 12.5 Tbs
Use some Apple Sauce as a binder too
4.0 oz for 5 pounds of meat
8.0 for 10
20 oz for 25 pounds
Thats what I thought. Thanks Nepas
I stand corrected. Some of you old timers are correct. I got out my digital scale and you are correct it is
5 level tsp = 1 oz. which is enough cure for 25 pounds
or 1 level tsp for 5 pounds of meat.
I can only guess during those days that we worked this recipe up we only had a small postage scale. All the other spices were weighed with a accurate digital scale at the spice store but since the good food store wouldn't think of selling chemical meat cure I had to use the postage scale to figure this part out. I have had a good digital oz/gram scale for a long time now so this is how we now weigh our meat cure. I will correct my recipe and would suggest that everyone that copied it some where do the same.
I would guess that would explain how we could leave a stick in the back window of the car all summer and it was still good during our hunting season. [ just kidding]
Kirby
Kirby;
I would have said I hit the wrong key while typing. :)
I like the amount of coriander, I use to have a Coriander Sausage recipe. I've been looking for it for a while. In the meantime I'm definitely going to give this a try.