Northern sausage

[Rade]

Ingredients for 3 kg of meat:​

• 2 kg ham (fresh)
• 1 kg bacon (fresh,very fatty)
• 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite)
• 8 g black pepper
• 9 g fresh garlic
• 10 g wild garlic (grind everything using an 8 mm plate)
• 90 ml cold water
• Pork casings, size 28/30
  

• 
  
  
  Preparation Process:

1. Drying and Smoking: Allow the sausages to dry, then smoke for 5 hours using apple wood, keeping the chimney and air inlet fully open. Maintain a temperature of up to 60°C.
2. Poaching: After smoking, place the sausages in water heated to 80°C and poach for 20 minutes.

This method ensures a rich, smoky aroma and excellent texture.

 

[Astralogics]

Lookin' real nice, thanks for sharing!

 

[Timber II]

Looks good!!!

 

[SmokinEdge]

I’m guessing the 2Kg of “ham” was fresh and not cured already?

If using 54g of curing salt, also guessing, that it is around 0.5-0.6% nitrite and not the 6.25% nitrite in our cure #1.

 

[Fueling Around]

Looks good and perfect technique if you bloomed the sausage after the poaching.
We have a language item to clear up and Eric SmokinEdge beat me to the post reply
When you list ham and bacon that is uncured pork, right?
Your cure is that Canadian stuff that has more salt than cure#1 to prevent using too much nitrite?

 

[Rade]

I’m guessing the 2Kg of “ham” was fresh and not cured already?

If using 54g of curing salt, also guessing, that it is around 0.5-0.6% nitrite and not the 6.25% nitrite in our cure #1.

Hi
- 2kg of ham and 1 kg of bacon 100% fresh.
- 54g of curing salt 0.5-0.6% nitrite

 

[Rade]

Looks good and perfect technique if you bloomed the sausage after the poaching.
We have a language item to clear up and Eric SmokinEdge beat me to the post reply
When you list ham and bacon that is uncured pork, right?
Your cure is that Canadian stuff that has more salt than cure#1 to prevent using too much nitrite?

Yes, that's correct. This is the mixture (0.5-0.6% nitrite) that I use in 95% of my products. Yes, it's fresh pork that I cure myself. Apologies for the confusion.

 

[SmokinEdge]

Hi
- 2kg of ham and 1 kg of bacon 100% fresh.
- 54g of curing salt 0.5-0.6% nitrite

As long as you are curing the meats in the sausage mix you are fine. However if using pre-cured meats in sausage then you need to reduce the nitrite amount for that pre-cured meat weight.

Using pre cured meats in sausage is common but it just needs cure mix adjusted for it.

 

[Fueling Around]

I feel realy bad your (expletive deleted) government regulations choose to use a curing agent that will over salt you versus the chance you over cure with nitrite.
I am a low salt maker of sausage and all cured meat. Fortunately cure #1 at 6.25% nitrite and 93.75% salt gives me choice to pick my salt level.

 

[Rade]

I feel realy bad your (expletive deleted) government regulations choose to use a curing agent that will over salt you versus the chance you over cure with nitrite.
I am a low salt maker of sausage and all cured meat. Fortunately cure #1 at 6.25% nitrite and 93.75% salt gives me choice to pick my salt level.

First, make the sausage according to my recipe, and then we can talk about its saltiness :) As we know, salt itself has curing properties and enhances the flavor and color of the product. The addition of E250 is widely used primarily for its strong properties in preventing the development of botulinum toxin.

Are there differences between the USA and the EU regarding E250? Yes, but they are very small. The real issue lies in other preservatives. Processed meat products in the USA often contain more functional additives than those in the EU.

Examples of functional additives used in the USA include antioxidants like sodium ascorbate (E301), sodium erythorbate (E316), and ascorbic acid (E300), which accelerate the reaction that reduces nitrites, lowering the risk of nitrosamine formation. (For this reason, my products are always smoked at low temperatures.) Additionally, pH regulators such as sodium acetate (E262) and sodium citrate (E331) adjust the acidity of the product, which can slow bacterial growth. Other preservatives and additives, like glucono delta-lactone (E575), are also more common.

In the EU, many of these additives are not required (or are used less frequently), so traditionally produced sausages may contain fewer chemical additives. USA regulations require antioxidants when using sodium nitrite (E250), which reduces nitrosamine risks but also means more processed ingredients in the recipe. "The choice is yours" So, we have some options then :)

 

[Rade]

Recipe for Kabanos / snack stick sausage


Pork neck – 90%
Very fatty pork belly – 10%

Spices:

18 g/kg (EU) Curing salt
Coarse ground black pepper – 3 g/kg
Ground caraway – 1 g/kg
Nutmeg – 1 g/kg

Preparation Method:
Cut the meat into small pieces, mix thoroughly with curing salt and spices, then let it cure for 48 hours at a temperature of 4–6°C (39–43°F).Grind the meat using an 8 mm plate and stuff it into 20/22 mm sheep casings.Hang the sausages for 2–3 hours at room temperature.
Smoke for 4 hours at 60°C (140°F) using a mild smoke, keeping the chimney open and ensuring maximum airflow in the smoker.
Finish by baking at 95°C (203°F) for 1 hour.

Cure calculator.


My calculations. If I am wrong, please correct me.
Calculation:

(EU) Curing salt : 18 g (at 0.5-0.6% nitrite) contains 90–108 mg of nitrite per 100 g.
Cure #1: 6.25% nitrite, which is 6250 mg per 100 g (62.5 mg/g).
To achieve a similar amount of nitrite:

18 g (EU) Curing salt × 0.005–0.006 = 0.09–0.108 g (90–108 mg) nitrite
Amount of Cure #1 needed to provide the same amount of nitrite:
0.09 g ÷ 0.0625 = 1.44 g
0.108 g ÷ 0.0625 = 1.73 g

 

[SmokinEdge]

This per Stanley Marianski.

 

[uncle eddie]

Great looking sausage!

 

[mike243]

I feel bad folks are using the metric system when talking weight ,

 

[millerbuilds]

Ingredients for 3 kg of meat:​

• 2 kg ham (fresh)
• 1 kg bacon (fresh,very fatty)
• 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite)
• 8 g black pepper
• 9 g fresh garlic
• 10 g wild garlic (grind everything using an 8 mm plate)
• 90 ml cold water
• Pork casings, size 28/30 View attachment 714292

• View attachment 714287View attachment 714288View attachment 714289Preparation Process:

1. Drying and Smoking: Allow the sausages to dry, then smoke for 5 hours using apple wood, keeping the chimney and air inlet fully open. Maintain a temperature of up to 60°C.
2. Poaching: After smoking, place the sausages in water heated to 80°C and poach for 20 minutes.

This method ensures a rich, smoky aroma and excellent texture.

Great post and Great Cook. Thank you for sharing your cook and process, very much appreciated!

- Jason