Insta Cure setup time

Discussion in 'Sausage' started by nickelmore, Nov 9, 2009.

  1. nickelmore

    nickelmore Smoking Fanatic

    I have read in some salami recipes that you need to let insta cure set up in meat for a few days in the refrigerator before stuffing and smoking.

    Deer camp is next weekend and really don't have the time to let it set and smoke.

    I have not read it anywhere in "the book" or on the forum, unless I missed it.

    I always do fresh but hooked up a pid to a an electric element in my homebuilt so I figured I would give it a try

  2. hoser

    hoser Smoking Fanatic SMF Premier Member

    If you're going to smoke it, there is really no need to let it sit. Use the recommended amount of insta-cure (I believe it's 1 teaspoon for every 5 pounds), then stuff it into the casings and smoke away. I never had any problems doing it that way.
  3. nickelmore

    nickelmore Smoking Fanatic

    I was going to smoke 2 1/2 to 3 pound sticks, any idea how lon it may take to get to 150-155 internal? just looking for a rough guess so I sort of can plan ahead

  4. hog warden

    hog warden Smoking Fanatic

    I suspect the "give it time to cure" theory dates back to curing hams, bacons, etc. with dry cure mixes like Tender Quick applied to the exterior and it was going to take time to work it's way in. That's not necessary with sausage.

    Once you put the salt, spices and cure in the ground meat, it starts going through chemical changes. Give it two days in the cooler and it will setup like cement and you will play hell pushing it through a stuffer. Go ahead and stuff it and let it setup in the casing.
  5. hoser

    hoser Smoking Fanatic SMF Premier Member

    I wouldn't think it would take more than a couple hours, but so many variables...ambient temp, amount of meat in the smoker, etc. I would start early and allow sufficient time to get to 155 range. Then you'll need some time to hose it down, and some more to let it bloom.

    Give yourself plenty of time, and enjoy. Good Luck[​IMG]
  6. nickelmore

    nickelmore Smoking Fanatic

    Just wanted to make sure. Now Have to figure out the best recipe touse up this venison.

  7. justsmoke2

    justsmoke2 Smoking Fanatic

    Well the first hour I would run at 130 to dry the your sticks out, then kick up to 160 to 170 for the smoke a couple of hours and then maybe up to 200 to finish @ 152 internel temp and then ice bath down to 110 and let set at room temp for blooming. My best guess would be 5 to 7 hours going this way. If you smoke them to high you take a chance on rendering out the fat.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If I were you I would let the cure sit on it till the last minute then smoke it that way you can get the good of both worlds.

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