Nitrite plus salt in sausage.

Discussion in 'Sausage' started by kielbasa kid, Nov 23, 2011.

  1. kielbasa kid

    kielbasa kid Smoke Blower

    Enlighten me please. I have never used nitrites and nitrates in my sausage.

    Nitrate colours the sausage red????  Right???

    Nitrite is colourless???  Right???

    I do not want "red" fresh kielbasa.

    Cure #1 is nitrite???  Right???

    Use 1/2 tsp per 10 lbs of meat???  Right???

    How much salt will this replace in a recipe???

    Will over-salting be an issue???

    Should I juss fuhgeduhboudit??? 

    I tawwt I'd ax yizz.[​IMG]

    Rytek Kutas doesn't include nitrites in his fresh kielbasa recipe. I looked. I thought he might provide a bench mark. My book is from 1976. 

    My family has made the same nitrite & nitrate free kielbasa recipe for hundreds of years and brought it over with them, over a hundred years ago. I published it here, a while back.  I myself, first put my hand in it over 70 years ago but all this back & forth about safety, has me rethinking.

    Better late than never.

    Rich
     
  2. solaryellow

    solaryellow Limited Mod Group Lead


    My answers are in bold above Rich. Good luck!
     
    Last edited: Nov 23, 2011
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

      Hope this helps
     

    Looks like Joel can give you the proper amount of Cure 1 to use for sausage!
     
    Last edited: Nov 23, 2011
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Rytek Kutas doesn't include nitrites in his fresh kielbasa recipe. I looked. I thought he might provide a bench mark. My book is from 1976. 

    My family has made the same nitrite & nitrate free kielbasa recipe for hundreds of years and brought it over with them, over a hundred years ago. I published it here, a while back.  I myself, first put my hand in it over 70 years ago but all this back & forth about safety, has me rethinking.

    Fresh sausage does not need cure, but it has to go through the danger zone in 4 hours, and has to be cooked to 160 degrees. As long as you do this you are perfectly safe.
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    When you put nitrites or nitrates in sausage it is not fresh sausage anymore. Thats why it not in the book. Nitrites and nitrates are added to allow longer cooking times durring the smoking process. I am not an expert on cures but i know TQ has nitrite and nitrate in which you need to cut back on the salt content. as with cure # 1 you can control the salt ammount by adding what you need. It doesnt add salt flavor when added..... Hopefully someone will chime in and better explain it and hopefully I will learn something too

    edit.... wow 4 replies before i hit submit..... talk about on the ball......

    Good questions

    Joe
     
    Last edited: Nov 23, 2011
  6. kielbasa kid

    kielbasa kid Smoke Blower

    Thank you for the input.  Here's one of my concerns: I poach my sausage. I do not boil it. I do not bake it. I hardly fry it.

    I always put the kielbasa in a skillet and add water half way up the side of the sausage.

    It is simmered....not boiled.....for a scant 8 minutes.

    Then it is turned to the other side and repeated.

    I might quickly brown it in the skillet, using grease.

    I haven't a clue as to the possibility of 140/4 and have never probed for 160.

    I use wine, cheese and a myriad of spices. I have a delicate approach to preparation so that the balance is as intact as possible. I do not want ingredients leeching out or baked to a crisp. It only just occurred to me, that I might be flirting with a potential disaster.  I thought that nitrite would afford a modicum of stability and safety.

    I just caught myself in a reread. I say "kielbasa" for all sausage. It's the Polish in me. It confuse some people. 

    Rich
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Rich, The way you are cooking your Families Kielbasa, 8 minutes per side with water, will get the Kielbasa cooked just Great, no cure needed...Dad used the same technique for Fresh Kielbasa...Yum!   Happy Thankgiving...JJ
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks like all good info to me----I have to agree with all above.

    Bear
     
  10. kielbasa kid

    kielbasa kid Smoke Blower

    Jimmy,

    How does this sound to you: Place a ring of my family kielbasa in the turkey's cavity and smoke it with the bird?  I normally put a quartered onion, a quartered apple and a sliced lemon in there.
     
  11. skully

    skully Meat Mopper

    priceless......richtee needs to chime in here....
     
  12. solaryellow

    solaryellow Limited Mod Group Lead


    Ditto. Unless you are smoking it there is no need for you to use any cure Rich.
     
  13. You need a thermometer for your fresh kielbasa, not nitrite.
     
  14. kielbasa kid

    kielbasa kid Smoke Blower

    A "thermometer" defeats the purpose of poaching. All the goodness bleeds out. Try it with a banger and it's shower time.[​IMG]
     
  15. Naw!

    I use a remote thermometer in the end of one of the sausages.

    That sausage is just as juicy as all the rest.

    Never over-cooked, never under-cooked, always perfect.
     

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