Originally posted by Strat50
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That is how I currently make it. Grind, mix, put 1 lb per ziplock, and then freeze. Makes great sausage patties, hash, and the breakfast burritos are fantastic when I use this sausage. -
Cold smoking meat, that is. Let's clarify that. We don't want new members thinking we're a buncha crazies with irrational phobias.Originally posted by Dr ROK View PostI appreciate all the advice you guys have provided. I didn't realize cold smoking was taboo on the site, so I'll look for that info on other sites. Plenty of other good stuff to look at here
If you wanna share cheese, nut, salt, (etc) smoking tips & tricks great! I am going to do salt myself soon, maybe even today or tomorrow. It's just that a huge can of worms gets opened with meats spending time in the danger zone, cured or not, and all it takes is one under-informed individual trying it w/o realizing the dangers and not being as careful as they should and there's trouble. And they got their ideas from "Amazing Ribs"...you know? If you want to do it, Metahead has said before you'll have to get those recipes elsewhere. I have a cold smoking salmon recipe I've used for years, but I am seriously considering altering my methods based on education. Why risk it, is what I'm thinking. I would much rather speak hypotheticals than experiences when it comes to this.Comment
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Here is a valuable resource for any food preservation enthusiast from our Government. I use many of these recipes for my home canning, etc. These recipes are time tested and take into account sanitary and danger zone factors. These recipes and techniques are what co-operative extension services use. They cover most canning and preservation techniques.Comment
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