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Thread: SMOKING HOT PICS (summer sausage)

  1. #41
    Senior Member Swamp Fox's Avatar
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    Mar 2013
    Carolinas and sometimes Virginia
    Quote Originally Posted by bluecat View Post
    Maybe I should ask BULLZ-i...

    Bob's not here, man...

  2. #42
    Senior Member bluecat's Avatar
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    Mar 2013
    Pay Heed All Who Enter
    Maybe he is resting.
    I believe in unicorns.

  3. #43
    This definition /description is offered in as least subliminal way as by way of the Force - you dirty joke fiends pass on unmolested.


    The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.

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