over night time

[mrbeef]

I planned on making some chili dogs and cotto salami tonight so it would be ready for Sunday but as luck would have it I won't be able to tonight. My question is, the directions say to mix seasoning and cure and let it sit overnight but if I do it in the morning first thing how long do I need to let it sit before smoking it so it's still ready for Sunday? Thanks

 

[JckDanls 07]

I've been told 4 hr minimum for cure to work in ground meat...

 

[chef jimmyj]

With ground meat the individual granules have a very tiny surface area and each granule takes up little volume. If the cure is mixed with a liquid the process of killing bacteria takes place instantaneously and next to no time to penetrate the tiny pieces of meat. I answered a similar question recently but a can't find the thread. Here is a quote from an article on cures and curing sausage...JJ

Cure #1 can be used as a dry brine (dry cure) or in a wet brine (pickle). It provides the same curing properties of sodium nitrite, and is considered a quick cure, because it starts curing immediately upon contact with the meat.

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

[mrbeef]

Very interesting, thanks for the info.

 

[dirtsailor2003]

Cure aside, there is another reason for the overnight rest prior to smoking or cooking the sausage. It allows the spices and flavors to develop. It can make a big difference in the flavor of the final product. So with that said try and get as much time as possible.

 

[mrbeef]

20151003_131907.jpg

• mrbeef
• Oct 3, 2015

Well I've been busy today, I did 10lbs of cotto salami, 10lbs of chili dogs and 10lbs of andouille.

 

[mrbeef]

Here are the money shots. Everything turned out great!

20151003_133643.jpg

• mrbeef
• Oct 4, 2015

chili dogs

20151004_070512.jpg

• mrbeef
• Oct 4, 2015

cotto salami

20151004_122628.jpg

• mrbeef
• Oct 4, 2015

andouille sausage

 

[oregon smoker]

They look great! What was your process on the Cota Log if you do not mind me asking?

Keep on Smokin,

Tom

 

[mrbeef]

Tom, I ordered everything from curleys. I got the 10lb cotto salami seasoning kit and also got the 10lb 4" casing. I used 10lbs of 80/20 hamburger and mixed the seasoning, water and spc with the meat then stuffed in the casing and let sit in the fridge for 8hrs then put it in the smoker starting at 130 degrees and uped the temp 10 degrees every hour up to 170 degrees till IT of 155. Sprayed with cold water and wiped dry then back into the fridge over night. This morning i sliced and packaged it up. It tastes great, I even fried a slice which I thought was amazing. Everything from curleys has been great so far!

 

[oregon smoker]

Thank You For The Update,

with the 10lb batch of meat,,, two tsp of SPC, correct?

Tom

 

[mrbeef]

I used LEM SPC and it said 2tsp per lb so that's how I did it.

 

[oregon smoker]

thanks,

had a typo......now corrected so not to start confusion.

Tom

 

[mrbeef]

No problem, happy to help.

 

[driedstick]

Dang it man  that looks great!! nice job  

DS
 

 

[mrbeef]

Thank you! The only problem I had is I vaccum packed the fresh chili dogs right away and the meat came out of the end of some of the casings in the package. Would letting them sit in the fridge over night cure that problem?

 

[driedstick]

partial freeze them to keep their shape I think.

DS
 

 

[hoity toit]

Freeze them overnight and vac pak the next day. I have to do that on my summer sausage that has cheese in it because I slice it, freeze it, then vac pak.

 

[mrbeef]

I froze my last batch and then vac packed. It kept there shape nicely. Thanks for all the replys.