Lomey
is one Smokin' Farker
I'm going to try making some beef sausage and have a couple of questions. I'm using this Suckle Busters package and noticed it doesn't have a cure in it.
1. Should I add some pink salt #1 to it to be safe? I'm going to smoke it, but it's really cold here and want to make sure it gets to temp, but not too fast.
2. Can I mix it up tonight and put it in the fridge overnight to smoke in the morning or will it get hard or have an off texture? It says cook immediately or freeze on the package after stuffing. I would like to break it up into 2 days if possible due to time constraints.
Thanks!
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1. Should I add some pink salt #1 to it to be safe? I'm going to smoke it, but it's really cold here and want to make sure it gets to temp, but not too fast.
2. Can I mix it up tonight and put it in the fridge overnight to smoke in the morning or will it get hard or have an off texture? It says cook immediately or freeze on the package after stuffing. I would like to break it up into 2 days if possible due to time constraints.
Thanks!
Sent from my SM-G998U using Tapatalk