Sausage recommendation?

[john128]

Hi All,
I have been making fresh sausages for past few months. Favorite so far are Italian, with toasted fennel and star anise.

I want to make some cure sausages, cacciatore type, but don't have an area where I can control humidity for the cure.

I believe I can make cured sausages using #1 and #2 and them smoke then to speed the curing process?

Any suggestions on process and recipes would be very welcome.

Thanks, John


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[diggingdogfarm]

To get good results, you need to have a curing chamber so you can control temperature and humidity.

It's also extremely wise to familiarize yourself with all the safety issues involved.
http://www.wedlinydomowe.com/sausage-types/fermented-sausage

Recipes here.
http://www.wedlinydomowe.com/sausage-recipes


HTH

~Martin

 

[diesel]

I would also suggest curing a few whole muscles first.  Just to get the hang of it.  Then move to sausage.  At least that is what I have read and  I am also doing.

Aaron.

 

[boykjo]

You can make cured smoked sausages without a curing chamber by adding cure # 1 and slow smoking the sausage with low cooking temps between 120 and 180 degrees, however you will not get the same results as a fermented sausage.  You will need a curing chamber to regulate temp and humidity making fermented sausages.

 

[michael ark]

I love to make solaryellows fresh italian. The recipe is around here some were . Craigs andoiee is realy good to.

 

[BGKYSmoker]

Hi All,
I have been making fresh sausages for past few months. Favorite so far are Italian, with toasted fennel and star anise.

I want to make some cure sausages, cacciatore type, but don't have an area where I can control humidity for the cure.

I believe I can make cured sausages using #1 and #2 and them smoke then to speed the curing process?

Any suggestions on process and recipes would be very welcome.

Thanks, John


Sent from my iPad using Tapatalk HD

My suggestion is to get familiar with what the two types of cure do.

Prague Powder #1
Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat.  A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.

Both cure #1 & #2 are used at 1 level tsp per every 5 lbs of meat. DO NOT MIX EITHER WITH MTQ

Prague Powder #2
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.)
It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly.
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat.
When using a cure in a brine solution, follow a recipe.

 

[diggingdogfarm]

Hi All,
I have been making fresh sausages for past few months. Favorite so far are Italian, with toasted fennel and star anise.

I want to make some cure sausages, cacciatore type, but don't have an area where I can control humidity for the cure.

I believe I can make cured sausages using #1 and #2 and them smoke then to speed the curing process?

Any suggestions on process and recipes would be very welcome.

Thanks, John


Sent from my iPad using Tapatalk HD

Just to clarify.

You mentioned cacciatore, which is obviously a dry-cured sausage.

Is that what you're currently after or just something like smoked kielbasa and the like?


~Martin

 

[john128]

Thanks everyone.  I appreciate the advice.

I'd like to do dry cure, but dont have the humidity chamber..yet :)

I have seen a recipe for a smoked "pepperoni", I might give this ago, unless anyone has other suggestions (for getting closer to dry cure).

I have both of the cures at home and have used #1 for bacon.  Yet to use the #2.  I also have purchased some fibrous skins - are these ok to use for smoked?

thanks again.

John