Got a fresh sausage mixture that the kids like a lot, 40% Pork, 40% Beef & 20% Bacon with a bunch of other additional seasonings & have been grilling them fresh. I would like to try these in the smoker. The Tenderquick packages says 1 TBLSPN per pound of meat, to cure. So harkening back to me college math days I come up with 5 pounds meat & 5 TBLSP Tenderquick. Sound right??
From here, what route should I take in smoking them, I will be using Hog casings. Temps, times, etc...... all advice is appreciated. Oh they also include small cubes of cheddar cheese.
I will be mixing this up tonight with 5# meat & 5 TBLSPN Tenderquick & the rest of the seasoning & cheese to let it meld overnight & will check any input, responses or advice in the morning. T-Hanks!
From here, what route should I take in smoking them, I will be using Hog casings. Temps, times, etc...... all advice is appreciated. Oh they also include small cubes of cheddar cheese.
I will be mixing this up tonight with 5# meat & 5 TBLSPN Tenderquick & the rest of the seasoning & cheese to let it meld overnight & will check any input, responses or advice in the morning. T-Hanks!
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