Doing 10lbs of Summer Sausage with 1 pound of mild cheddar cheese. Instead of using 2 tsp of cure #1 I am using 3 1/2 tsp of celery juice powder. Celery juice power is pretty expensive $9.99 for enough to do 25 pounds of meat. Buddy of mine thinks additives and preservatives will kill him
Told him he gets more nitrates in veggies every day than he gets in cured sausage but he insists on no sodium nitrates. So we is going all natural in this batch.
10 pounds of Wally World GB 80/20
Spices and celery juice power all mixed up
Casings soaking for 40 minutes
Got 1 pound of mild cheddar all diced up. This is store bought and not high temp cheese.
Meat got mixed up and then the cheese was added and mixed. All hand mixed.
Casings all stuffed. Tied the chubs in 8 inch lengths
Loaded in the Bradley. 3 chubs in the back row and 4 in the front.
1 hour at 130 degrees to dry. Will bump to 140 for 2 hrs and add 3 hours of Hickory. Bump to 150 for 2 hours and finish off the other hour of hickory smoke. Bump to 160 for 2 hrs then to 170 and hold till IT of 152.
Be back later.