Hopefully some health issues are behind me.
SummerRoni
I'm trying my own recipe. Half Summer Sausage & Pepperoni mix using cure 1 and 20mm edible collagen casings. These are smoked.
Won't go into all the recipe details as i dont write anything down.
After mixing, covering mix and fridge covered overnight, i stuffed the casings. Hung in smoker next day.
After the smoker and getting the meat IT to 151* i hung at room temp, this brought them up to 152* (no cold water slow down)
In they go into a brown paper bag and fridge for 2 days before slice and taste.
Ready to cut and taste.
Looks good, taste good.
Vac sealed, labeled and ready for a BBQ gathering this Friday in Sebring, FL.
