Will this work? Cure #2 question.

[indaswamp]

So...I just made a batch of boudin.
https://www.smokingmeatforums.com/threads/boudin-time-step-by-step-and-pics-recipe-added.273245/

I want to make smoked boudin. I can not hot smoke it or the casing will bust. I can't cold smoke under refrigeration so that option is out.

There is a famous boudin shop locally known that IMO sells the best smoked boudin on the planet and this is the gold standard I'm shooting for. They claim on their website the boudin is made in the same way as their regular boudin. But I know for a fact they use cure. When cross cutting a link you can clearly see the pink tint to the meat. I would think cure #1 is out because of the cooking process prior to smoking. There would not be enough nitrites left to protect the meat for later smoking. This brings me to cure #2.

Could I cure the coarse 3/4" grind, then boil like regular boudin, mix and stuff in casing, then smoke in the smokehouse and be safe?

 

[atomicsmoke]

How long do you plan to cold smoke it?

 

[indaswamp]

How long do you plan to cold smoke it?

Long as it takes to get the smoke on it. I want a heavy smoke, not a lite smoke. I don't know the time yet. I've not done it in my new smokehouse yet but wanting to, just trying to figure out a way forward with the cure.

 

[indaswamp]

This is what I'm shooting for...
https://www.beststopinscott.com/Smoked-Boudin.html

 

[indaswamp]

I'll be using oak and pecan....

 

[atomicsmoke]

I make offal sausage ....cooked organs....cold smoked after stuffing. But i do this during winter.

If you are concerned with what could happen during a long no heat smoke in mild weather why don't you add cure to the mix before stuffing the sausage?

 

[indaswamp]

I make offal sausage ....cooked organs....cold smoked after stuffing. But i do this during winter.

If you are concerned with what could happen during a long no heat smoke in mild weather why don't you add cure to the mix before stuffing the sausage?

I have never heard of adding cure to cooked meats. Will it still penetrate the meat to inhibit botulism?

 

[daveomak]

Add the cure to the cold meat and smoke away...

 

[DanMcG]

I'd would think curing the butts before the heat process would be best, but, then you'd have a hammy flavor. The ones in the link you shared look like they were hot smoked, they are definitely not as plump as yours and a little greasy.

Being a cooked product, would they need cure to smoke? I think the USDA give you a 6 hour window to get them down to 40°....Just throwing that out there

 

[indaswamp]

Add the cure to the cold meat and smoke away...

Are you saying to add the cure to the cold raw meat prior to making the boudin or once the boudin is cooked and made, let it cool, then add the cure, stuff and smoke?

 

[daveomak]

I don't know for sure, but there still may be spores because the temp has not gotten to 250 F, like it would in a pressure cooker... I'm just throwing in the added safety measure for protection... Low oxygen environment and all.. I don't think the cure will have an adverse effect...

 

[atomicsmoke]

What temps do you have at night down there?

What's the lowest temp your (hot) smoker can run at?

 

[indaswamp]

What temps do you have at night down there?

What's the lowest temp your (hot) smoker can run at?

Right now, the low temp is in the 50's. Lowest night time temp. is in the 20's (on some occasions), but more common is 30's~40's in the winter.

Lowest temp my hot smoker will go is 100*F. That is with the propane burner going. If I use an AMPNS I could probably run it 1~2* above ambient temps. I have a 36cu.ft. smokehouse.

 

[indaswamp]

I don't know for sure, but there still may be spores because the temp has not gotten to 250 F, like it would in a pressure cooker... I'm just throwing in the added safety measure for protection... Low oxygen environment and all.. I don't think the cure will have an adverse effect...

spores are fine, as long as they do not grow into clostridium botulinum bacteria it won't hurt you, which is the reason for the cure. I guess my question is this-will cure travel into cooked meat?

 

[DanMcG]

Would you still be removing the casings before eating?

 

[indaswamp]

Would you still be removing the casings before eating?

No, on the smoked boudin, the casing is cooked enough so that you get a good snap on it. Some people still remove it from the casing out of habit, but not necessary on smoked boudin.

 

[daveomak]

spores are fine, as long as they do not grow into clostridium botulinum bacteria it won't hurt you

Spores mature into the bacteria in a warm moist environment... like your gut... spores are not fine...

 

[indaswamp]

Dave, it is my understanding that the spores are not what gets you, it's the toxin produced from the bacteria. The spores can be present and the cure prevents them growing into bacteria which produce the toxin.

Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Sodium nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage.

http://www.meatsafety.org/ht/d/sp/i/45243/pid/45243
http://www.meatsafety.org/ht/d/sp/i/45243/pid/45243

 

[DanMcG]

I don't know the answer, but if the sausage is cooked before you stuff it, Then what would be the difference warm smoking them for a couple hours, and and putting it in a warm oven for a couple hours to serve later?

 

[indaswamp]

What temp. are you suggesting when you say 'warm smoke'? I have tried 160* twice in the past and the casings bust. with boudin falling all over inside the smokehouse. This was in a MES gen. 1 though, not my big smokehouse....