Once cure #1 is mixed into sausage meat paste....

[indaswamp]

I read on widnelly and domnwe (sp?) that once the cure#1 is well mixed into the coarse grind meat (1/2"~3/4" chop) the meat can sit at room temperature for 3~4 hours for an accelerated cure absorption. I've never done this, just checking to see if anyone else has. I've always just put it back in the frig.

 

[daveomak]

inda, morning.... I think something is missing from that statement... Would you pleas copy and paste the entire thought process where that came from... or link to it...

 

[DanMcG]

First I've heard of this, I'd stick to using the frig and if I wanted to speed up the cure time, I'd use a cure accelerator.
I'd like to see the reference too.

 

[indaswamp]

Alternative Curing Methods
Method 1. Grind each meat through a proper plate (as dictated by the recipe). The reason that we grind now and not cut meat into pieces for curing is that salt and sodium nitrite will penetrate a tiny piece of ground meat much faster than a 5 cm (2”) cube. Mix meat with salt and Cure #1. Pack tightly (to remove air) and separately, place each type of ground meat in a container and cover with a cloth to allow breathing. Let it “set” for 3-4 hours at room temperature 20-22°C (68-71°F). Chemical reactions proceed much faster at higher temperatures and so does curing. Add spices, mix all together and stuff casings.

https://www.meatsandsausages.com/sausage-making/curing/sausages

 

[DanMcG]

Well I know I've read their book cover to cover more than once, but I'll be darned if I've ever remember see this. Thanks Inda

 

[wild west]

I havnt done method #1 from the link but have done method #3 on a natch of kabanosy. I think rytek also states the cure is almost instant in ground meat

 

[daveomak]

Method 2. Grind each meat through a proper plate (as dictated by the recipe). Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and place in a cooler for 12-24 hours before smoking. When removed from a cooler they have to be conditioned at room temperature for a few hours to remove moisture from the surface.

Method 3. Grind each meat through a proper plate (as dictated by the recipe). Mix meat with salt, Cure #1 and other ingredients. Stuff sausages and hang at room temperature for 2 hours. Transfer to a smokehouse.

When ground meat is mixed with sodium nitrite (cure 1) the reaction is almost instantaneous and pink color results fast. The time is shortest when meat is minced with the smallest grinder plate. In the images that follow pork meat (80% lean, 20% fat) was ground with 1/8" (3 mm) grinder plate. After curing the samples were cooked.


Ground pork, salted only...


Ground pork, cured 1 hour



Ground pork, cured 2 hours


Ground pork, cured 24 hours