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Help with smoked sausage cureing !!!

post #1 of 9
Thread Starter 

Hi - I am brand new to this great site. I have some questions about smoking sausage.

 

I have been making fresh cajun sausage and the recipe I have is perfect. I now want to try and smoke this sausage. I am being told that I need to add a cure to the meat prior to smoking. Any advice on meat cure would be appreciated. Will adding cure to the meat change the saltiness of the recipe I am using for fresh sausage ?  I usally make 25-50 lbs at a time.     Thanks  

post #2 of 9

bobdog46

Welcome and glad you joined us !!! Check into roll call, introduce yourself, let us know your smoking and sausage making experience and tell us what type of smoker(s) you are using. Don't forget to post pics of the tastey treats you are making, we all love to drool over food pictures !!!

 

Use 1 ounce of Insta-cure per 25 pounds to keep the sausage safe through the smoking temperatures. It is best to mix the cure and seasonings the day before stuffing and to let the mixture set refrigerated over night so the cure has a chance to saturate thoroughly in the sausage mixture. The cure being added will add to the salt taste, but may not be enough to adversely effect you recipe.

post #3 of 9
Thread Starter 

Thanks- That helps me out. Deer season is just around the corner and waiting to make some sausage.   Where is the roll call you are speaking of to introduce myself?

post #4 of 9

Click on Forum then under announcements there is a Roll Call tab. Welcome to the SMF.

post #5 of 9

Welcome!!

 

If you are adjusting ANY recipie, it's always a good idea to do a quick fry test. having said that, A SINGLE ounce of Insta Cure does 25 LB of meat. I cannot imagine that will change flavor TOO much!! :)

 

Best of luck to you and welcome!!

 

Quote:
Originally Posted by MossyMO View Post

 

 

Use 1 ounce of Insta-cure per 25 pounds to keep the sausage safe through the smoking temperatures. It is best to mix the cure and seasonings the day before stuffing and to let the mixture set refrigerated over night so the cure has a chance to saturate thoroughly in the sausage mixture. The cure being added will add to the salt taste, but may not be enough to adversely effect you recipe.

post #6 of 9

It would depend on the cue you are using I have found that Instacure # 1 doesn't affect the salt content much if any however Mortons TenderQuick adds a lot of salt to the product you use it on. At least this has been my experience

post #7 of 9

You can reduce the amout of salt in your original recipe by the amount of cure added, All cures are 90 plus percent salt so you should end up just about where ya like it.

post #8 of 9
Quote:
Originally Posted by DanMcG View Post

You can reduce the amout of salt in your original recipe by the amount of cure added, All cures are 90 plus percent salt so you should end up just about where ya like it.


I agree... Make sure we get a qveiw of your results........................

post #9 of 9

I'm with jerry (pineywoods) on this one too. You have to make sure that you are using the right recipe to fit the type of cure that you are using. Now the cure #1 is different then the Tender Quik cure too.

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