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To cure or not to cure?
URGENT 911 • • Rafter3

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Rafter3 There are only 1 or 2 seasonings that we sell that actually have the cure mixed in, the vast vast majority of them have the cure in a separate package that will be included but is in its own small bag. The exceptions to that rule is some of the fast pack stuff and honestly that is almost exclusively bought by commercial processors. For summer sausage the best thing to do would be to watch all of https://meatgistics.waltonsinc.com/category/40/cured-sausage if you have time. If you don’t then watch/read: https://meatgistics.waltonsinc.com/topic/765/cured-sausage-104-casings-for-summer-sausage https://meatgistics.waltonsinc.com/topic/762/cured-sausage-107-basics-for-making-summer-sausage https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing Pay special attention to the 205 thermal processing. Pulling it at 130° and finishing in 177° water is going to cut hours off of your processing. It can be a little intimidating to try on your 1st batch though. If you want to get comfortable with the process first then just watch the 104 and 107. Quick tips would be, use sure gel meat binder, use Encapsualted Citric Acid as a cure accelerator and tang adder (if you don’t like tang then stuff before holding overnight) and finally be patient with your smoke schedule. It is easy to get frustrated during the stall and just up the temp on the smoker but that can cause issues.
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Chicken summer sausage
Smoking & Grilling • • shoprat53

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shoprat53 In my opinion finishing in water is a step up from adding humidity. Once you see that increasing humidity can speed up your smoke and give a better finished product the natural next step is to wonder “what would it be like if the humidity was 100%?” and then there ya are, with a sous vide cooker or a roasting pan. It’s like drugs!
Cure advice for Pastrami
General • • Philip Morgan

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Philip Morgan I’d go with this https://meatgistics.waltonsinc.com/topic/2173/how-to-make-smoked-corned-beef just rub it with pepper or whatever you want before smoking.
Polish sausage help.
User Recipes • • nelson11b

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processhead I agree, downvotes are rarely used here and if they are it is usually really clear it is a joke. Thankfully our community (@PapaSop) is really friendly. I think it is because we all want to learn and share. If people get in fight over meat processing then…I don’t know, find a more positive outlet for your emotions!
What did everyone cook today?
Bragging Board • • Tex_77

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PapaSop Lie to us and tell us the dogs got something!