cure dissolving and temperature

ma3k

Newbie

Original poster

Mar 18, 2015

4

10

808 State

• Mar 18, 2015

• #1

I tried searching for old threads on this subject. Does disolving cure #2 in boiling water then chilling, before mixing for sausage, affect the curing process? Some processes I see, ask for cure mixed in ice water. Any difference/ preference?
Mahalo,
MA3K

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Mar 18, 2015

• #2

I know smarter people will be along, so I'd like to hear their answer. But, I'm positive somewhere I read that cure #1 & #2 shouldn't be added to hot water because it deactivates them....or something like that. 

Like I said, someone will be along with a more thorough answer that I'd like to see also.

 

daveomak

SMF Hall of Fame Pitmaster

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Mar 18, 2015

• #3

Cure starts to break down, or something like that, above 130..... NEVER dissolve cure in warm liquids...

 

chef jimmyj

Gone but not forgotten. RIP

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SMF Premier Member

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May 12, 2011

22,172

7,150

• Mar 18, 2015

• #4

  It is scary how many TV cooking shows have the house Chef mixing Cure #1 into a big pot of boiling Brine. I saw one for a Corned Beef/Pastrami brine that the Chef said to simmer the Brine for 30 minutes to extract the spice flavor...

...JJ

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Mar 18, 2015

• #5

Thanks guys! I knew it was something along those lines.

 

ma3k

Newbie

Original poster

Thread starter

Mar 18, 2015

4

10

808 State

• Mar 19, 2015

• #6

Thank you guys for the info! It's the attention to details that makes a difference.