backwoods fresh sausage seasoning: smoking & cure questions

[hangmanli]

Hello again,

I have not been on this forum in a while. I still have my first smoker which is a 4 shelf Bradley digital electric smoker. I now use the A-maze-n smoke tube. I plan on eventually getting an Auber PID controller for it. I do have a dual probe meat thermometer with a remote control so I know what the internal temperature of the sausage is.

I have a couple of 25 lb. packets of the LEM Backwoods seasoning for fresh sausage. Bratwurst & Kielbasa. I have hog casings already and want to smoke them. How much cure and what type can I add to this packaged seasoning to be able to smoke it? I typically start at the lowest setting which is 120 degrees and slowly raise the temperature every hour. Then I use the hot water bath at the end to get the internal temp up to @ 155 degrees. Then the cold water bath to 100 degrees.

I would like to know how much cure to add to a 25 pound batch of packaged "fresh sausage seasoning? Thanks for any helpful advice.

 

[campfire218]

Hello again,

I have not been on this forum in a while. I still have my first smoker which is a 4 shelf Bradley digital electric smoker. I now use the A-maze-n smoke tube. I plan on eventually getting an Auber PID controller for it. I do have a dual probe meat thermometer with a remote control so I know what the internal temperature of the sausage is.

I have a couple of 25 lb. packets of the LEM Backwoods seasoning for fresh sausage. Bratwurst & Kielbasa. I have hog casings already and want to smoke them. How much cure and what type can I add to this packaged seasoning to be able to smoke it? I typically start at the lowest setting which is 120 degrees and slowly raise the temperature every hour. Then I use the hot water bath at the end to get the internal temp up to @ 155 degrees. Then the cold water bath to 100 degrees.

I would like to know how much cure to add to a 25 pound batch of packaged "fresh sausage seasoning? Thanks for any helpful advice.

1 tsp for 5 lbs -or-
5 tsp of cure #1 for 25 lbs.

 

[hangmanli]

1 tsp for 5 lbs -or-
5 tsp of cure #1 for 25 lbs.

Thanks!

 

[SmokinEdge]

1 tsp for 5 lbs -or-
5 tsp of cure #1 for 25 lbs.

While 1tsp per 5 lbs works in small batches, I would not recommend you use volumetric measurements for nitrites or salts in meats. Not all teaspoons are created equal, add a little bit of operator error and you have over shot or under shot your total. Do this instead:

454 grams per pound so,
454x25 lbs= 11350g meat
To find 156 ppm nitrite at 6.25% in cure salt,
11350x.000156/0.0625= 28.329g of cure #1 to 25 lbs of meat will give you 156ppm, that’s the maximum suggested in ground meat.

That will roughly equal 5 tsp, but by weight is the safe way to do it in larger batches.

 

[BGKYSmoker]

Hello again,

I have not been on this forum in a while. I still have my first smoker which is a 4 shelf Bradley digital electric smoker. I now use the A-maze-n smoke tube. I plan on eventually getting an Auber PID controller for it. I do have a dual probe meat thermometer with a remote control so I know what the internal temperature of the sausage is.

I have a couple of 25 lb. packets of the LEM Backwoods seasoning for fresh sausage. Bratwurst & Kielbasa. I have hog casings already and want to smoke them. How much cure and what type can I add to this packaged seasoning to be able to smoke it? I typically start at the lowest setting which is 120 degrees and slowly raise the temperature every hour. Then I use the hot water bath at the end to get the internal temp up to @ 155 degrees. Then the cold water bath to 100 degrees.

I would like to know how much cure to add to a 25 pound batch of packaged "fresh sausage seasoning? Thanks for any helpful advice.

If your using the cure that came with the package mix go by their instructions for added cure amount. If your going to use your own cure #1 for 25 pounds (of the same meat mix) it would be 5 level tsp.