Curing meat

[lkern]

Why do my recipes call for curing the meat for ss for 3 to 4 days at 38 to 40 deg f and receives on the internet do not mention this step. My receives are 20 yes old from the sm

 

[thirdeye]

There are many European sausage recipes that call for curing meat before making sausage. Here is a good read that might explain the reasoning:

Curing meat for sausages

Raw meat materials used for sausages were cured first with salt and potassium nitrate or sodium nitrite and then ground, stuffed into casings, smoked and cooked. Whole meats such as loins, butts, hams and bellies were cured whole and then smoked.

www.meatsandsausages.com

 

[SmokinEdge]

The Polish almost exclusively cure meats prior to making sausages. It’s a texture thing that can make a superior end product. I’ve done it both ways and mostly choose to not pre cure, but pre cure is a big thing in certain areas of Europe.

 

[millerbuilds]

There are many European sausage recipes that call for curing meat before making sausage. Here is a good read that might explain the reasoning:

Curing meat for sausages

Raw meat materials used for sausages were cured first with salt and potassium nitrate or sodium nitrite and then ground, stuffed into casings, smoked and cooked. Whole meats such as loins, butts, hams and bellies were cured whole and then smoked.

www.meatsandsausages.com

The Polish almost exclusively cure meats prior to making sausages. It’s a texture thing that can make a superior end product. I’ve done it both ways and mostly choose to not pre cure, but pre cure is a big thing in certain areas of Europe.

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- Jason