using cure with sausage

[dirtsailor2003]

Also with the cure #1 it says to mix the powder with water...... but doesn't say how much water. What is everyone's method of applying the curr.

It doesn't take much water or liquid to dissolve the cure. Most recipes call for some sort of liquid to be added, soy, Worchestshire, water, etc. you can dissolve in those too. Dissolving it in a bit of liquid ensures you'll get an even cure. I usually mix it with a 1/4 cup of ice water if there is no other liquid being used.

Make sure the liquid is cold.

Yes, one teaspoon of cure #1 per five pounds of meat.

Read this:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

[atomicsmoke]

It doesn't take much water or liquid to dissolve the cure. Most recipes call for some sort of liquid to be added, soy, Worchestshire, water, etc. you can dissolve in those too. Dissolving it in a bit of liquid ensures you'll get an even cure. I usually mix it with a 1/4 cup of ice water if there is no other liquid being used.

Make sure the liquid is cold.

Yes, one teaspoon of cure #1 per five pounds of meat.

Read this:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Use more water

 

[Biggy1]

Can I mix the cure#1with ac leggs #10 pork sausage seasoning?

 

[indaswamp]

Can I mix the cure#1with ac leggs #10 pork sausage seasoning?

It is best to mix the cure #1 in with the meat after dissolving in water for a more even distribution so you do not have pockets of uncured meat in the mix which can harbor bad bacteria.

I like mixing in the seasoning dry so the salt pulls out liquid from the meat forming a concentrated brine solution around the chunks of meat. This salt solution will pull out the salt soluble proteins that will form the bind for your sausages. Use the liquids to dissolve the cure #1....then mix that in separately.

 

[Biggy1]

If I have 20lbs. of pork butt that would be 4 level teaspoons of #1in how much water?

 

[PolishDeli]

My 2 cents: I find it’s easiest to stick with metric, and use weights, not volumes. That way I’m dealing with %’s and moving decimal places around instead of converting units and systems. Also, most kitchen scales are pretty accurate. All of my measuring spoons on the other hand are noticeably different for one another.

2.5 g of cure #1 per 1000g meats.
(NaNO2 = 1million*(.0625*2.5g)/1000g) = 156ppm)

The amount of water isn’t critical for dissolving the cure. In general, for sausages, I mix in an amount of water that equals 10% of the meat weight (remember 1g water = 1mL of water).

For 20pounds of pork butt:
20pounds = 9072g
Cure #1: 9072g*(2.5g/1000g) = 22.7g cure#1
Water: 0.1*9072g = 907.2g = 907.2mL

 

[Biggy1]

My 2 cents: I find it’s easiest to stick with metric, and use weights, not volumes. That way I’m dealing with %’s and moving decimal places around instead of converting units and systems. Also, most kitchen scales are pretty accurate. All of my measuring spoons on the other hand are noticeably different for one another.

2.5 g of cure #1 per 1000g meats.
(NaNO2 = 1million*(.0625*2.5g)/1000g) = 156ppm)

The amount of water isn’t critical for dissolving the cure. In general, for sausages, I mix in an amount of water that equals 10% of the meat weight (remember 1g water = 1mL of water).

For 20pounds of pork butt:
20pounds = 9072g
Cure #1: 9072g*(2.5g/1000g) = 22.7g cure#1
Water: 0.1*9072g = 907.2g = 907.2mL

Thanks PolishDeil for doing the formula for me because I didn't understand what too do, this is my first try.

 

[dernektambura]

There is no need to mix cure with water... mix cure with salt and salt meat... throw it in Ziploc bag and meat will release meat juice. . juice will mix with salt and meat will bath in own juices.. just keep flipping meat untill done curing....

 

[indaswamp]

There is no need to mix cure with water... mix cure with salt and salt meat... throw it in Ziploc bag and meat will release meat juice. . juice will mix with salt and meat will bath in own kuoces.. just keep flipping meat untill done curing....

that works for whole cuts, but for sausages it is best to mix the cure with cold water to dissolve is to make it easier to disperse thought the meat paste.

 

[dernektambura]

that works for whole cuts, but for sausages it is best to mix the cure with cold water to dissolve is to make it easier to disperse thought the meat paste.

I always buy whole cuts of meat, cut them in smaller sizes, cure them, grind them and make sausages. I never buy grinded meat cuz only butcher knows what he grind...

 

[indaswamp]

I always buy whole cuts of meat, cut them in smaller sizes, cure them, grind them and make sausages. I never buy grinded meat cuz only butcher knows what he grind...

I too buy whole cuts and grind it myself. The smaller the chunks, the faster the cure and the more myosin is extracted when adding the salt. Protein extraction may not be of a concern for dry cured products, but for warm smoked sausages, or fresh sausages, protein extraction, properly done, gives a very good bind to the product.

 

[chopsaw]

There is no need to mix cure with water... mix cure with salt and salt meat... throw it in Ziploc bag and meat will release meat juice. . juice will mix with salt and meat will bath in own juices.. just keep flipping meat untill done curing....

Yup . I add mine to the salt and seasoning . Layer the seasoning and the meat then mix . Add liquid last as needed .
Both ways work .