Prague Powder for Venison Sausage if freezing majority on completion?

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frankieg3

Newbie
Original poster
Dec 12, 2016
20
10
Hingham, MA
Making 15lbs Venison and juniper sausage today and the recipe calls for 5 tbsp of sea salt.

If I intend to freeze the majority of the output for a later date, should I substitute the sea salt for Prague #1 or given that it will be frozen is that overkill and just go with the sea salt? I've used #1 for jerky but since the sausage will be frozen thinking the #1 is not necessary. 

Many thanks. 

Frank
 
Last edited:
 
Making 15lbs Venison and juniper sausage today and the recipe calls for 5 tbsp of sea salt.

If I intend to freeze the majority of the output for a later date, should I substitute the sea salt for Prague #1 or given that it will be frozen is that overkill and just go with the sea salt? I've used #1 for jerky but since the sausage will be frozen the #1 is not necessary. 

Many thanks. 

Frank
Without Cure, you get a completely different flavor.

I like the cured flavor much better than not cured.

Bear
 
right. If I used the cure I would only use 3 tsp for 15lbs of output...apologies for not being clear
 
This sounds like a recipe for fresh sausage, that will be cooked at a high temp, not smoked at low temps for a long period.

The 5 tablespoons of sea salt is for flavor and has nothing to do with curing.

I would make the sausage per recipe no substituting. If your plan is to smoke it over a long period of time at lower temps then you would want to add the proper amount of cure in addition to what the recipe calls for. 1 teaspoon of cure #1 will not make the product saltier. Which is why many prefer to use cure #1 over Mortons Tenderquick.
 
This sounds like a recipe for fresh sausage, that will be cooked at a high temp, not smoked at low temps for a long period.

The 5 tablespoons of sea salt is for flavor and has nothing to do with curing.

I would make the sausage per recipe no substituting. If your plan is to smoke it over a long period of time at lower temps then you would want to add the proper amount of cure in addition to what the recipe calls for. 1 teaspoon of cure #1 will not make the product saltier. Which is why many prefer to use cure #1 over Mortons Tenderquick.
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What Case said.

And I will add, if anyone does happen to use TQ, use the proper amount in sausage, and it will never be salty. (1/4 ounce per pound)

Bear
 
Yes, in reviewing the recipe I am realizing this. My plan, above and beyond this, is to slow smoke it for 4-6 hours until an internal temp of 165. So given that, would I substitute the sea salt for #1 or use the #1 in addition to the sea salt?

Conversely, if I followed the recipe as is for fresh sausage, can any not immediately consumed then be frozen and consumed at a later date?

I have questions and you have answers. This board is terrific. 

Frank
 
Does that ratio also apply to the backfat/giancuale I will be adding? The guancale I assume yes as it is meat but the backfat I am uncertain on. 
 
Does that ratio also apply to the backfat/giancuale I will be adding? The guancale I assume yes as it is meat but the backfat I am uncertain on. 

The ratio applies to the total fat plus meat plus anything else you add. Total weight of the non-cure ingredients.

If you don't use cure, vacuum seal and freeze for later.
 
Ok. Sorry for all the newb questions. 

Then the cure is for preservation and perhaps a little flavoring, but still stick with the suggest salt amounts in the recipe?

I'd like to smoke the finished product but given the volume, would then intend to freeze the remainder of the unconsumed sausage for future feasts. 

With that said, what would I be losing if I made the recipe as stated w/o the cure with the intention of smoking and then freezing the finished product?

Frank
 
If you would like, you can reduce the salt by the amount of cure (which is 15/16 salt).

You can certainly leave it out and smoke the sausage, but you will want to get to 160 IT in no more than four hours (as the standard rule). If you want a longer smoke, you'll want the cure.
 
fg3, You are better off to add the cure if you plan to smoke it. If for some reason you were in that danger zone  (40 to 140 for more than 4 hours) the cure would keep you from tossing your sausage .
 
 
fg3, You are better off to add the cure if you plan to smoke it. If for some reason you were in that danger zone  (40 to 140 for more than 4 hours) the cure would keep you from tossing your sausage .
Well Put, CM !!!

And if Lucky only have to call Ralph, instead of 911.

Bear
 
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