whats your thoughts?

Discussion in 'Pork' started by elkmaster101, Jul 7, 2014.

  1. We have All seen My little walk-in smoker. fire box bottom picture is about 12' from smoke house.   

    Going to fire her up this week on the 7/12/14 Do out some beacons, hams, brats, summer sausages and breakfast sausage links, and patties. doing a wet cure Beacon recipe. fast cure it in 4 1/2 Days, would like to smoke the premade patties of breakfast sausages (Pork) not cook totally just cold smoke them, then take them from smoker to freezer, what do you pros think?is this pos. with out getting a bug. I will be doing a cold smoking with a temp around 105 deg for 6 hours or so. or should I fire up the burner and take the patties to 150 min. like my beacon before flash freezing the patties? what's your thoughts?

    sorry DiggingDogFarm , hay I was just reading down thru the forums, and this thought came to me ." it happens"     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    DO NOT Smoke any Uncured sausage at a temp below 225°F and take the sausage to an IT of 165°F!!! What you are planing at a minimum can make you sick and since a smoker temp 105° is in the range that causes accelerated bacterial growth, can Kill You!...Hot Smoke until done and freeze the sausage or Hot smoke it when you want to eat it. Anything else is Bad Bizness. Sorry...JJ
    Last edited: Jul 7, 2014
  3. So I should mix cure into all my batches anyway, ok I'm batching tonight

    30 lbs brats,

    30 lb breakfast sausage

    30 lbs Italian sausage 

    15 lbs summer texas sausage

    15 lbs chedar cheese sausage

    (4) 10 lb hams, honey and maple    

     Smoking on Saturday 

    Going to have to look up the exact formula for the cure/salt mix.

    Unless any of you know it.
  4. just a few of the hundreds of photos

  5. Nice smoking job
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Adding Cure to Brats and Italian Sausage will change the flavor. If you want to maintain the traditional flavor, Freeze Raw sausage or Hot Smoke at 225 to an IT of 165° and then freeze. You can add Cure but don't expect the original flavor to be maintained. Below is a Chart for the amounts for various batch sizes...JJ

    Use as directed, more is not better and it can be toxic. To ensure that the cure is distributed more evenly in your sausage, mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding. 

    Use as follows:

    Cure per pound of ground meat/fat:
    U.S. Measurements
    Amount of Meat/FatAmount of Cure
    1 lb.1/4 tsp..05 oz.
    2 lbs.3/8 tsp..08 oz.
    3 lbs.1/2 tsp..10 oz.
    4 lbs.3/4 tsp..15 oz.
    5 lbs.1 tsp..20 oz.
    10 lbs.2 tsp..40 oz.
    15 lbs.1 Tbsp..55 oz.
    20 lbs.1 Tbsp. + 1 tsp..80 oz.
    25 lbs.1 Tbsp. + 2 tsp.1.00 oz.
    50 lbs.3 Tbsp. + 1 1/4 tsp.2.00 oz.
    100 lbs.1/4 C. + 2 Tbsp. + 2 tsp.4.00 oz.
    tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
    oz.= ounce

    Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.
  7. Thanks. that is exactly the chart I was looking for.
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Wow, your making good use of your smoker. Everything looks amazing!
  9. Yep if it hits the ground we smoke it.
  10. venture

    venture Smoking Guru OTBS Member

    Newbies note that chart is for Cure #1.

    My preferred cure for sausage making.

    When using Morton's Tender Quick or prepared cure/recipe mixes, follow proper instructions for that particular product.

    If cold smoking, be sure any purchased mix contains cure. If the purchased mix does not contain cure, use the chart to add it for cold smoking. 

    Do not add cure to a mix which already has cure in it.

    Good luck and good smoking.
    Last edited: Jul 8, 2014
  11. Everything batched and now it's all resting in the refrigerator.

    Tonight we are going o case out the brats, Pattie out the breakfast sausage, turn the hams, 

    we added cure as required to the two summer sausages, they will continue to rest and let the flavors blend   

    Saturday morning stuff and smoke , smoker starts at 5:00 am, hoping to have it loaded by 7:00

    6 hours cold smoke then fire that baby up and cook it out.

    We sampled the different batches last night as we batched, holly crap do we have a good dew going. 

    If you're in the Ames area stop in. 

     one question I picked up casings for my brats yesterday from my

    local meat market, how many do you get per pound? 

    What length do you guys spin them 4, 5, or 6", ?

    Breakfast patties,  what diameter do you make these?  

    Never made either one of these products before.
  12. here we are last night cutting out patties . Sue is rolling and stamping I'm packaging 

    54 packs x 6 per pack.
  13. not sure how to correct the rotation on the picture

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