Mixing Cure #1 with Water for Kielbasa?

[bneufelder]

I made kielbasa for the first time a couple of weeks ago and had a question about Cure #1. It says to mix with water, but doesn't provide details. I did a lot of googling and couldn't find details about how much water to use with Cure #1 when making kielbasa. For my first batch I used ZERO water. Didn't die, but would like to mitigate risk. ;)

Looking forward to round #2 this weekend. I was VERY happy with round #1 but made a few mistakes. Will document this round better and post pictures when I'm done.

 

[motocrash]

Here is an example of a 5# batch...
https://www.smokingmeatforums.com/threads/even-more-kielbasa.269335/

 

[tallbm]

I made kielbasa for the first time a couple of weeks ago and had a question about Cure #1. It says to mix with water, but doesn't provide details. I did a lot of googling and couldn't find details about how much water to use with Cure #1 when making kielbasa. For my first batch I used ZERO water. Didn't die, but would like to mitigate risk. ;)

Looking forward to round #2 this weekend. I was VERY happy with round #1 but made a few mistakes. Will document this round better and post pictures when I'm done.

Hi there and welcome!
If you look at the instructions on most store bought seasoning packs they usually mention to mix 1 floz of water with seasoning and cure for every pound of sausage.

So if you made 10 pounds of sausage you would mix 10 ounces of water with the seasoning and cure for 10 pounds of sausage. Then you mix all of that into the sausage. Just don't use hot water, it will immobilize the cure and might start cooking your meat and/or gum up your seasoning :)

Best of luck!

 

[bneufelder]

Looks like 1/2 a cup per 1 tsp of cure. Thank you!

 

[SmokinAl]

I think it depends on what your ingredient list is.
The more ingredients you add to your sausage mix the more water you need.
An example would be adding a cup of Soy protein concentrate to a 5# batch of sausage.
I just made a 5# batch of bologna & used almost 2 cups of water and only 1 tsp of cure#1.
I mix all the dry ingredients together including the cure, then put them in a blender with the water & mix them that way.
This is especially true if you are using small diameter casings, you need more water in the mix to get it thru the stuffer, without breaking the gears.
Al

 

[daveomak]

Looks like 1/2 a cup per 1 tsp of cure. Thank you!

1/2 cup per tsp. can be too much if you are making something that requires drying out a bit.. example, stix... You want the stix to dry out to make them shelf stable.. so, water is your enemy...
May I suggest, mix the cure with ALL of the spices and herbs you will be using for a given batch... add it to the chunked meat.. mix thoroughly... then grind.. mix again for texture.. getting the proteins to coagulate is important...

If you are stuffing and using a small tube, stuff immediately and add a small amount of water if needed... other liquids can substitute for water... beer, chicken, beef or vegetable stock, consommé... use what ever is compatible with your finished product...

 

[indaswamp]

I think it depends on what your ingredient list is.
The more ingredients you add to your sausage mix the more water you need.
An example would be adding a cup of Soy protein concentrate to a 5# batch of sausage.
I just made a 5# batch of bologna & used almost 2 cups of water and only 1 tsp of cure#1.
I mix all the dry ingredients together including the cure, then put them in a blender with the water & mix them that way.
This is especially true if you are using small diameter casings, you need more water in the mix to get it thru the stuffer, without breaking the gears.
Al

Yea, if you add in NFDM powder for a binder, you will need to add more water. On the other hand, if you add in moist ingredients such as jalapenos or cooked pinapple, you will need to subtract some water.

Oh-and chill the water to ice cold. Like mentioned, do not use hot water. Cure #1 starts to work around 130*.

With smoke sausages, it is suggested to add more water than fresh sausages. You will loose water to evaporation while smoking so if you over shoot the water, this helps the meat stay moist. It is not uncommon to get between a 5~10% weight loss after you finish smoking the links. This is due to water loss.

 

[daveomak]

Oh-and chill the water to ice cold. Like mentioned, do not use hot water. Cure #1 starts to work around 130*.
Cure#1 starts to degrade around 130 ....

 

[gary s]

I mix my cure and all the seasonings together, then mix it into the meat.
Like it was said above when you stuff add a little if needed but sparingly.
You just need it loose enough to go through your stuffer without having to fight to turn the crank

Gary

 

[indaswamp]

Cure#1 starts to degrade around 130 ....

Right. My bad Dave.

 

[bill ace 350]

Looks like 1/2 a cup per 1 tsp of cure. Thank you!

That seems like a reasonable starting point for something like kielbasa.

 

[indaswamp]

Right. My bad Dave.

I was thinking a little more about this... What I was referring to was when the NO2 starts to bind with the myoglobin to make the meat turn pink.

 

[daveomak]

That's true...

 

[myownidaho]

Here is an example of a 5# batch...
https://www.smokingmeatforums.com/threads/even-more-kielbasa.269335/

I need to clarify that the water wasn’t added until the final mixing. I add salt, sugar and cure to the cubed meat and referigerate overnight before grinding.