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post #1 of 4
Thread Starter 
Making sausage that is. Have a grinder....and a stuffer. Like to make kielbasa for one. Ernestina has been making Chorizo, would like to take the recipe we like and stuff/smoke it...but is it really THAT simple? So help a Brother out...
post #2 of 4
I would add cure #1 to the sausage meat if you are smoking it.... then do a taste test to see if the cure changes the flavor to something you don't like.....
Stuffed fresh is always good... steam or poach in 160 degree water... I think the poach takes about 20-30 minutes depending on size of sausage...

Do a final hold temp a bit longer than the chart recommends, to be sure your product is fully pasteurized.... You might check your therm in boiling water just for an accuracy check....

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
post #3 of 4

IJ, what you want to do is easy ,just hit the searchbar for recipes and time/temp tips . You will have a finished product that will blow your socks off and as Dave said don't forget the cure #1.

post #4 of 4
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