Bearded Butcher summer sausage kit

[Nick87]

While we're on the subject here. I don't like the way sticks turn out after a freeze. Has anyone ever added there spices and cure then froze and thawed back out and stuffed and smoked?

 

[WildWill]

If you use pink salt, can you cold smoke it with just a few smoke tubes for several hours and then actually cook it to 150 in an oven, or do you have to smoke it at a temp that will also cook it? 200* is the lowest my grill will go, I would imagine that that is too warm?

Along as you get it to 150 I don't think it matters. I use pink salt and smoke at 120-130 for a hour then crank it to 180 till internal temp hits 150.

 

[WildWill]

While we're on the subject here. I don't like the way sticks turn out after a freeze. Has anyone ever added there spices and cure then froze and thawed back out and stuffed and smoked?

Never tried it but I agree they seem to almost turn soggy.

 

[Nick87]

Never tried it but I agree they seem to almost turn soggy.

Yes it's like they pick up moisture after freezing.

 

[SD_Prairie_Goat]

Who carries it locally of you don't mind me asking?

Here's the butcher supply I use

https://www.northcentralfoods.com/product-category/hi-temp-cheese/jalapeno/

 

[Nick87]

Here's the butcher supply I use

https://www.northcentralfoods.com/product-category/hi-temp-cheese/jalapeno/

Thank you.