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dry mix cure or dissolve method for summer sausage?

post #1 of 11
Thread Starter 

Hello,

 

I'm new to smoking meats and just today mixed up my first batch of venison summer sausage. My question is, I bout the LEM mix but I failed to recognize that it stated to dissolve both cure and mix. Instead, I evenly spread both over the meat and then added the water and mixed away. I do feel that I it mostly dissolved in the meat well as there was water in the pan that I kept mixing in to the water.

 

So, is this safe? I hope I didn't ruin the batch. Thanks for any help.

post #2 of 11
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As long as you mixed really well, you should be fine.
post #3 of 11
Thread Starter 


Thanks for the reply. I'm really fretting over this. I've got about 18lbs of this sausage in the fridge awaiting the smoker in the morning. 

 

I do think I mixed it pretty good. I just wasn't sure if it had to be dissolved in order to be more dispersed throughout the meat.

 

Craig

post #4 of 11
Quote:
Originally Posted by Craig Sexton View Post


Thanks for the reply. I'm really fretting over this. I've got about 18lbs of this sausage in the fridge awaiting the smoker in the morning. 

I do think I mixed it pretty good. I just wasn't sure if it had to be dissolved in order to be more dispersed throughout the meat.

Craig

Nah, you're good. Since it's sitting overnight, that's even better.

I did a dry mix on my last 2 batches. I sprinkle a little, mix, sprinkle, mix, keep at it until all of the spice/cure is mixed in, then mix more.

Was the meat mixture really sticky when you finished mixing! If so, you mixed well. That means the myosin has started to work and will help bind the meat together.
post #5 of 11

CB gave you accurate advice. Dissolved Cure is easier to mix in but a good mixing and rest will distribute the cure just fine...JJ

post #6 of 11
Thread Starter 


Thanks to everyone for their input!! It puts my mind to ease allot. All 8 sausages are now in the smoker. I'm keeping my fingers crossed on my first smoke. I'll be sure to post pics and such later.

 

Thanks again and I wish everyone a Merry Christmas.

 

Craig

post #7 of 11
Thread Starter 


CrankyBuzzard,

 

yes, the meat mixture was very "tacky" after the mixing and during the stuffing process. Thanks again!

post #8 of 11
Quote:
Originally Posted by Craig Sexton View Post
 


CrankyBuzzard,

 

yes, the meat mixture was very "tacky" after the mixing and during the stuffing process. Thanks again!

I'll bet those chubs are done by now.  How'd they turn out?

 

I haven't had lunch yet, a couple of pictures would help!  :drool

post #9 of 11
Thread Starter 

Hey CrankyBuzzard,

 

Yep, they're done! Turned out pretty well for my first try. I made a few rookie mistakes. The chubs were a little long and the bottoms shriveled some after the ice water soak. So, I'll do these shorter next time. Also, I have to get another digital thermometer for better control of the chamber air temp. I think I cooked a little hot at the end as they seemed to have stalled at 145F for a while. Others have already stated to just wait it out.

Other than this, they're awesome and I'm stoked. I'm already thinking of all the improvements to make to my equipment and what's next on the list for smoking :)

 

Here's a few pics.

post #10 of 11

Watch out, that list seems to grow a lot as you move along in this madness we call a hobby!  

 

Great work! I want to see more soon!

post #11 of 11

Nice Bind! They look smooth and uniform...JJ

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