Will sit for the night then pack in 1.5"x12" casings and smoke for about 6 to 8 hourshttps://uploads.tapatalk-cdn.com/201...46b5b4dbd3.jpghttps://uploads.tapatalk-cdn.com/201...fa5ff61f2d.jpg
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Will sit for the night then pack in 1.5"x12" casings and smoke for about 6 to 8 hourshttps://uploads.tapatalk-cdn.com/201...46b5b4dbd3.jpghttps://uploads.tapatalk-cdn.com/201...fa5ff61f2d.jpg
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Nice! Would love the receipe. Do you use any cure salt? Been wanting to try summer sausage since I have bacon down.
My mix is 50% beef and 50% pork. And 1 bag to ever 5 pounds of meat. Bag says to every 10 pounds but I like cheese and my friends love it. The cure comes with the packet of seasoning. I got the seasoning and high temp cheese from LEM website. I use 1.5"x12" casingsQuote:
Originally Posted by JustinMazell
https://www.lemproducts.com/product/...sage-seasoning
https://www.lemproducts.com/product/...sage-seasoning
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2 down 28 more to gohttps://uploads.tapatalk-cdn.com/201...6231a305ad.jpg
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The secret to LEM is to get on their mailing list from their website. They send you an insane amount of emails all with huge discounts.
I bought $200+ worth of seasons that were BOGO, 50%, etc.
Man oh man, I have got to get me a smoker.
Smoker, grinder, stuffer, hog pliers, Pit bullhttps://uploads.tapatalk-cdn.com/201...b1aa994ab0.jpgQuote:
Originally Posted by MAGGUNS44
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Those LEM meat lugs are the best...
Was almost full last nighthttps://uploads.tapatalk-cdn.com/201...2c4a521231.jpgQuote:
Originally Posted by Muddydawg75
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I bought the drain pans for mine also.... that way I can let it sit and drain.... especially if I do the Milk Marinate on deer
Came out awesome https://uploads.tapatalk-cdn.com/201...33db24989f.jpg
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