Cure Question??

littlechief

Fire Starter

Original poster

May 18, 2009

62

10

Washington

• Jan 29, 2010

• #1

I made fresh (no cure) bulk andouille sausage last week and froze it. I was wondering if I could unfreeze some of it, add a cure, stuff it and then smoke it. Or does the cure have to be added when it's made?
Any input is much appreciated.

 

bbally

Master of the Pit

OTBS Member

Aug 24, 2007

1,099

47

Western Colorado

• Jan 29, 2010

• #2

As long as you watch your exposure times to the danger zone you can cure after the mix was frozen.

Force the slacking and then add your cure, add the cure by dissolving it in ice water and mixing it into the meat.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 29, 2010

• #3

I would say if Bbally said it's ok then I would believe him. He's that good I think.

 

littlechief

Fire Starter

Original poster

Thread starter

May 18, 2009

62

10

Washington

• Jan 29, 2010

• #4

I'm not really sure what you mean by "force the slacking"
My plan was to dethaw in the fridge, dissolve cure #1 in water & add it to the sausage, stuff, leave in fridge overnight to cure then smoke in my little chief @ 160* untill done @ 150* internal temp & hopefully not make anyone sick.