Cured Meats & Food Preservation > Charcuterie: Ham, Bacon, Sausage, etc.
Making Sausage
Old Dave:
Is there any interest on this board in making sausage?
I plan to make about 4 pounds of my spicy breakfast sausage, about 5 pounds of brats, and about
7-8 pounds of Texas hot links. Probably start this afternoon.
Pam Gould:
Old Dave..step by step instructions would work for me. Do I need the cure #1? it's on it's way, it's been shipped already. Then I can start. I already have the casings. Pammie ★*˚°。°
ACW3:
I have gotten "hooked" on making sausage. I am due to start another batch sometime soon. I would be most interested in following other adventures in sausage making.
Art
lumpy:
--- Quote from: PamGould on December 07, 2011, 07:36:18 AM ---Old Dave..step by step instructions would work for me. Do I need the cure #1? it's on it's way, it's been shipped already. Then I can start. I already have the casings. Pammie ★*˚°。°
--- End quote ---
Cure # 1 is used in 90% of sausages. Cure # 2 is used for dried or fermented sausage.
The difference is sodium nitrate and sodium nitrite
lumpy:
Here is a link to a Bradley site that is called "sausage making a-z"
This should help any beginner.
http://forum.bradleysmoker.com/index.php?topic=19878.0
Navigation
[0] Message Index
[#] Next page
Go to full version