Best smoke flavor
When I smoke summer sausage the casing prevents the heavy smoke flavor from penetrating meat. I aciedently broke one open the other day, I removed casing and smoked with the rest. the one without casing had amazing smoke flavor!! Can I get that smoke into sausage that is incased?
AdamCA last edited by
Which casings are you using when making Summer Sausage? I use the 2x12 prestuck mahogany fibrous casings and they work just fine. I haven’t had any issues with the meat taking the smoke.
thank you for your response. I believe I will order some fibrous casings.
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?