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- Joined Dec 25, 2010
Here ya go Rob:how so......i would be interested in this method, thx.
Good questions:i'm still wondering how the cure got through the casings that were not pricked...i didn't think they were poreous. also looking at the timeline in the second post i wondered if the cure was really needed. if you started @ 9am and then finished to an IT of 165 @ 3:30, i wonder what time it was @ the 140 mark. i know it was a long time ago but do you remember? i guess another thing is how long the meat was in the danger zone while being made into sausage before you got it......that time would have to be added into the time frame while smoking from 40-140. did you add any spices to the cure and could you taste the cure? i am still learning about sausage making and i haven't come across a fresh to cure method........prolly since it was not yer intention in the first place.
Al,I would not cure and slow smoke a stuffed sausage in casings that was made a year and a half ago by someone that claims there where no cures used (if memory serves). This particular butcher never uses cure in any venison sausage (That's not a memory thing). I have looked for techniques that call for curing sausage through a casing and was not able to find one. There wasn't any---I was the first---Someone always has to be first. The amount of cure required for a whole cut dry cured is 4xs the amount of cure required for a comminuted sausage. No---The amount of Tender Quick needed when mixing it within the sausage is half as much as needed in whole meat. I used the same amount as I would use for whole meat, because it had to travel from the outside to the center, like it has to in whole meat. I am not able to qualify how a cure would penetrate the casing barrier and move through a ground product that has had cell structrure damage by extended freezing at 0 degrees. Of course you can't---You didn't do it. Since I did it, I am able to qualify that it worked fine, and there was no difference between the pricked casings & the non-pricked casings. Perhaps in this instance a cure/brine/spice injection and wet cure would be more appropriate. I doubt it, because the method I used worked perfectly. I don't know how to out-do perfect.
Extended freezing changes the ph of the meat, the available moisture in the meat and the structure of the meat proteins. All important to the curing process. See below.
My good friend is still alive and kicking so at least in this instance the method worked. He got the product he wanted and didn't get sick. True.
I could not give you the same advice and be comfortable that you would have the same success. See below.
Large print or ALL CAPS, doesn't matter.Hey Bear them weren't caps, just large print. There's no need to be that way,
But I believe the equivalent of 20˚ C------is-----68˚ F ?Heres a rule of thumb for temp conversion.
Take the Celsius reading
eg: 20 'C
Double that value
Add 15 and the end result is the equivalent Farenheight Temp
eg: 55 'F
|°C to °F||Multiply by 9, then divide by 5, then add 32|
|°F to °C||Deduct 32, then multiply by 5, then divide by 9|
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