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Another curing time question

post #1 of 9
Thread Starter 

Been making snack sticks for a while and been keeping them in the frig over night after putting in the cure (#1) and stuffing.  Thought I read somewhere that I could just put the snack sticks in the smoker right after putting in the cure and stuffing.  Is this right?  If not correct what would be the curing time for this.  I know there could be lots of variables in the curing time but just a ball park number like "over night' or time it takes to drink a 6-pack, lol

 

Thanks

post #2 of 9

I generally let them sit overnight, or if daytime @ 2-3 12 packs. LOL

post #3 of 9

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I have always left them in the refrig overnight. I haven't seen it anywhere that you can smoke them right after curing.

post #4 of 9

I think I might have heard that before too, but I don't remember where.

I always give them over night.

 

Bear

post #5 of 9
Thread Starter 
post #6 of 9

If you want to speed up the curing process you can add ascorbic acid or sodium ascorbate.  Like many commercial producers do. 

 

Without these additional chemicals the pink color needs time to develop. 

 

 

According to Marianski you can do the following for ground meat sausages. 

 

You can cure at a higher temperature before stuffing.  Grind the meat, add salt and Cure 1.  Pack tightly into containers, cover with cloth and allow to sit at room temp (68-71 degrees) for 3-4 hrs.  Then add spices and stuff

 

You can grind, mix salt, cure 1 and spices and stuff sausages.  Hang at room temp for 2 hrs before smoking.

 

At 40 degrees you need 24 to 36 hours to cure ground meat depending on the plate size used.

 

His contention is that you do not need the extra time between adding cure, seasoning, stuffing and smoking.  You will not get proper color set and taste development but you shouldn't have any problems with spoilage.

post #7 of 9

I mix, stuff and right into the smoker.

post #8 of 9

This is from the Butcher and Packer Site...

 

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55

 

Quote:
All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. Using DQ CURE, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat. Use 4 oz per 100 lb.
post #9 of 9
Quote:
Originally Posted by Beer-B-Q View Post

This is from the Butcher and Packer Site...

 

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55

 

Quote:
All pink tinted cures have the same sodium nitrite concentration, which is 6.25%. Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. Using DQ CURE, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat. Use 4 oz per 100 lb.


Great info there Paul!!

 

Bear

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