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curing sausage

post #1 of 10
Thread Starter 

Hey, guys please bear with me,I'm new to this sausage making thing and I don't fully understand the curing thing yet.I have a few questions  before I make this batch I have 12 lbs of pork shoulder I'm grounding up to make sausages .But would like to freeze so,me to smoke later or bbq whatever I feel like that day

 

 

1 After adding the cure to the mix  do you have to let the meat sit in the fridge before  stuffing?

 

2  After stuffing do you have to let  sausages sit out before packaging and freezing?

 

3 I've read about hanging them in a cool place for days  could someone explain this a little more in detail, please?

 

 

 thanks for being patient guys 

post #2 of 10

What recipe are you following....   ingredients and amounts would be helpful....

post #3 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

What recipe are you following....   ingredients and amounts would be helpful...

 

I'm not really following a recipe I'm kinda winging it.I am  making tomato basil and chive  with little oregano thyme  little red wine and cure#1 that's about it ?  Any suggestions would be helpfull

post #4 of 10
Thread Starter 

Change of plans found a recipe on here I'm going to follow its very similar to what i wanted to do here is the link

 

http://www.smokingmeatforums.com/t/241766/tomato-basil-and-rosemary-sausage

post #5 of 10

Cure #1 at 6.25% nitrite ??    use 2.2 grams per Kg.....  Everything else is pretty much to personal preference...     but there are some suggestions...

 

Guidelines for Spice Usage

General rule: About 1-2 g of spice is added to 1 kg (2.2 lbs) of meat. One teaspoon of dried ground spice weighs about 2 grams.

The following tables are reprinted with permission fron the book "Home Production of Quality Meats and Sausages" Chapter 12 Creating Your Own Recipes and will help you create your own recipes. This is how much spices the professional sausage maker adds to 1 kilogram (2.2 lbs) of meat.

Spice in grams per 1 kg of meat

Allspice

2.0

Bay leaf

2 leaves

Cardamom

1.0 - 2.0

Caraway seeds

2.0

Caraway powder

0.5

Cayenne pepper

0.5

Celery salt

1.0

Chilies

0.5

Cinnamon

0.5 - 1.0

Cloves

1.0 - 2.0

Coriander

1.0 - 2.0

Cumin

1.0

Curry powder

1.0

Fennel

2.0

Fenugreek

1.0

Garlic paste

3.0 - 5.0

Garlic powder

1.0

Ginger

0.5

Juniper

2.0

Mace

0.5

Marjoram

2.0 - 3.0

Mustard

2.0

Nutmeg

1.0

Onion (fresh)

10.0

Onion powder

2.0 - 5.0

Paprika

2.0

Pepper-white

2.0 - 3.0

Pepper-black

2.0 - 3.0

Red peppers

0.5

Thyme

1.0

Turmeric

2.0 - 4.0

Other Ingredients in g per 1 kg of Meat

Non fat dry milk powder

4.0

Soy powder concentrate

1.0 - 3.0

Sugar

1.0 - 2.0

 

post #6 of 10
Thread Starter 

OK so 11 grams of cure #1 for 10lb of pork meat perfect thanks

post #7 of 10

You got it....   And I thought I was being helpful to a Canadian friend by using the metric system....  LOL...   Now that's funny...

post #8 of 10
Thread Starter 

lol 

Quote:
Originally Posted by DaveOmak View Post
 

You got it....   And I thought I was being helpful to a Canadian friend by using the metric system....  LOL...   Now that's funny...

post #9 of 10
Good luck with your sausage, I hope you enjoy the recipe!
post #10 of 10
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Good luck with your sausage, I hope you enjoy the recipe!

I'm going to love it guaranteed

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