Cure Question??

Discussion in 'Sausage' started by littlechief, Jan 29, 2010.

  1. littlechief

    littlechief Fire Starter

    I made fresh (no cure) bulk andouille sausage last week and froze it. I was wondering if I could unfreeze some of it, add a cure, stuff it and then smoke it. Or does the cure have to be added when it's made?
    Any input is much appreciated.
     
  2. bbally

    bbally Master of the Pit OTBS Member

    As long as you watch your exposure times to the danger zone you can cure after the mix was frozen.

    Force the slacking and then add your cure, add the cure by dissolving it in ice water and mixing it into the meat.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would say if Bbally said it's ok then I would believe him. He's that good I think.
     
  4. littlechief

    littlechief Fire Starter

    I'm not really sure what you mean by "force the slacking"
    My plan was to dethaw in the fridge, dissolve cure #1 in water & add it to the sausage, stuff, leave in fridge overnight to cure then smoke in my little chief @ 160* untill done @ 150* internal temp & hopefully not make anyone sick.
     

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