Thank you all for the advice!

I recently got a package of tubed natural hog casings in and used what I needed for a batch of brats. They are still packed in the original salt packing. How long will they stay usable in the refrigerator? Or, can I freeze them until I run another batch? Maybe vac pack them?

Dave in AZ Thank you! It was my first run at it, I will be doing it again for sure.

processhead So, is it ok to add water to my meat mix if I use Smoke Meat Stabilizer? Just don’t use it in a brine?

Last weekend I made restructured jerky with some whitetail I had on hand, it was my first go at restructured. I used Smoked Meat Stabilizer so I could go right to the smoker. I didn’t add any water to the mix due to the “How to Make Homemade Restructured Jerky” video said it should not be used with water. I have an ‘all around jerky maker’ attachment for my stuffer and it was all I wanted to get it all extruded. The mix seemed a little to dry. So, my question is, is Sodium Erythorbate and Smoke Meat Stabilizer basically the same thing? And can I add water to my mix if it seems dry if I use Sodium Erythorbate?
Thanks for the advice

Dr_Pain they were tubed casings and I’m sure I soaked them at least 30 minutes in warm water. I don’t have that in my notes.

The last time I did smoked sausage the casings were harder than normal. Just wonder if it could be that the casings were old (natural and I can’t quantify ‘old’ I just know they had been in the refrigerator a while) or if the humidity was to low.
Smoking process was in a PK100, 120 for an hour vents open, 130 for 30 minutes vents 2/3’s closed added smoke, 140 for an hour, 155 for 2 hours added water pan, then 175 until internal temp of 155 and in a ice bath for 30 minutes.
I did some pork tenderloins last week, roughly the same smoke process and I think the outside of them were a little harder than I would’ve thought they would be. Both products had a great taste.

Thanks for the guidance,

Jamieson22 Well, the amount of green chlie I put in the smoked sausage is a mystery, some how it didn’t make the log book. However, in a 10 lb meat block I added 1 1/2 cups of jalapenos in smoked sausage and in a 16 lb meat block for summer susage I added 1 lb of green chlies. I do use the 505, I think the lable is balck and blue (mild I think), and I always rinse them with water. The summer sausage was good, but could have almost doubled the green chile and it would have been better I think. Hope that helps a little.

Lewis Green did you use pork butt or just pork fat?

Jamieson22 ill look back in my log book and see what is was and let ya know.

Jamieson22 I have added 505’s and cheese in a batch of mine, made smoked sausage with it, not brats, turned out great.

When making restructured jerky do I need to use Smoked Meat Stabilizer or Encapsulated citric acid? Or, can I still use just curing salt and hold over night before I go to the smoker or dehydrator?

Ok, I’ll give it a try.
Thanks for the input.

johnsbrewhouse I’m wanting to impart that ‘ham like flavor’

Has anybody tried adding pink salt to baby back rib brine? Wondering about the amount per pound of water and now long you brined them.
Thanks

Yes please. And feel free to put together a weekend class every quarter or so. I’d drive to that!

Cabelas90 the product is still good, and it doesn’t crumble. it’s just drier than the last batch of elk that I did. I gave a log to a buddy and he even told me that it was drier than the last. I’ll try it again, I have another 12 lbs of the trimmed meat I was going to make snack sticks with, so I’ll for sure mix longer. I take all kinds of products to elk camp with me every year and the guys there love the stuff. I’m sure this bear summer sausage will be a hit, but i’ll know the product could be better.

Thanks for all the input.

twilliams the bear meat was trimmed well, I did the trimming myself. it was a younger bear so there was not a lot of marbling in the meat.

Cabelas90 mixed 8 mins in a mixer attached to my grinder. the product did sit in the ref over night and I did not use an accelerator.