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Started by Scotty-G, December 17, 2012, 08:31:33 PM

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Habanero Smoker

#15
December 19, 2012, 01:43:21 AM
Quote from: NePaSmoKer on December 18, 2012, 09:13:04 PM
This is not a cure issue. Its a heat issue. Too hot too fast causing the fat to cavitate and fat-out.

Cure 1 @ 1 tsp per every 5 lbs of meat
MTQ @ 7.5 tsp per every 5 lbs of meat.

Other then the heat issue; Scotty-G made 10 lbs of sausage and used 7.5 teaspoons of TQ.



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