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Summer Sausage Cures - Page 2

post #21 of 30

Maybe I can help...maybe not.  I see a few recipies that call for hanging to allow the sausage to dry so it takes smoke better. 

 

Of the summer sausages I've made in the past they all stayed in the fridge for about a week, mixing once everyday ( unstuffed, hand rolled. always looked like a bad football ). I perhaps should try this stuffing technique soon !!

post #22 of 30

Yup, I know what you mean, I dry mine for an hour or more after curing for whatever time they say (usually in the smoker without smoke) before smoking, but what I'm talking about, and I think Cheryl is talking about are the recipes that say:

 

#1 Mix the cure & seasonings into the meat

#2 Hang at room temp for 3 to 4 hours

#3 Smoke

 

 

That one just doesn't seem right. I'm not saying that's wrong---just that it doesn't seem right-----3 or 4 hours to cure at room temp?

 

 

Bear

post #23 of 30

I think they want you to let hang for 3 or 4 hours to bring you inner temp to the outer temp?

post #24 of 30
Quote:
Originally Posted by popcan33 View Post

I think they want you to let hang for 3 or 4 hours to bring you inner temp to the outer temp?


 

I would think that would be good to do "AFTER" it is cured---NOT BEFORE!

 

 

Bear


Edited by Bearcarver - 7/12/10 at 9:50am
post #25 of 30

Bear I agree that 3 or 4 hours seems kinda short, like I mentioned every time I've done it it usually is kneaded once a day for 6 or 7 days

 

Maybe she can post the whole thing for us ( not that any of us are wantin to sneak a peek :-)  )

so we can see the context in which it is stated??

post #26 of 30
Quote:
Originally Posted by Lugnutz View Post

Bear I agree that 3 or 4 hours seems kinda short, like I mentioned every time I've done it it usually is kneaded once a day for 6 or 7 days

 

Maybe she can post the whole thing for us ( not that any of us are wantin to sneak a peek :-)  )

so we can see the context in which it is stated??


 

Yes, but I think she is talking about one of them being like one I saw awhile ago. Everyone seems to be missing the point here.

I'll say it again:

One of the recipes calls for 3 to 4 hours of hanging, after mixing, but before smoking. That recipe never hits the fridge at all. They are apparently "curing" it in 3 to 4 hours at ROOM TEMP!?!?!

So it's not just that 3 to 4 hours is "short", it isn't even refrigerated!

 

I haven't tried to find that old recipe that I read once, because I was hoping somebody would tell us how this is a good thing to do. If others start to say "That is NO GOOD!", then I will search for it, or maybe Cheryl still has the location of that one.

 

 

I hope I finally explained this good enough for someone other than Cheryl & I to understand.

 

Bear

post #27 of 30

Correct. Sorry, was a little slow there?

post #28 of 30

I believe there thoughts be that the 3 ta 4 hours is given the cure a chance to work (way to short in my opinion an it ain't in the fridge, so how long ya been in the danger zone before the cure gets a chance ta work) an ta let the sausage dry before smokin.

 

I'd never do it.  Mine always sit in the fridge fer at least over night an preferably 24 hours after there stuffed.

post #29 of 30
Quote:
Originally Posted by travcoman45 View Post

I believe there thoughts be that the 3 ta 4 hours is given the cure a chance to work (way to short in my opinion an it ain't in the fridge, so how long ya been in the danger zone before the cure gets a chance ta work) an ta let the sausage dry before smokin.

 

I'd never do it.  Mine always sit in the fridge fer at least over night an preferably 24 hours after there stuffed.


 

 

Thanks Trav,

My thoughts exactly, but I wanted to hear it from a Sausage Pro, and my favorite Hillbilly.

 

Bear

post #30 of 30

Short answer is if your season mix has Sodium Erythorbate in it, which is a cure accelerator, then you can stuff and smoke right away. If not, I would let it sit at least overnight in the fridge.

 

Dave

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