Recipes - guide to quantities of spices?

Discussion in 'Sausage' started by gasbag, Mar 11, 2012.

  1. I'm looking at making two sorts of homemade cold-smoked sausage, starting with two basic recipes;

    Beef

    Celery

    Parsley

    Garlic

    Pork or Beef

    Sweet paprika powder

    Garlic

    Pepper

    Obviously the name of the game is experimentation, but I would like a rough guide to start with, in regards to quantity of ingredients/spices, per metric weight of meat.  Couple of things though:

    If using a hand-cranked meat mincing sausage maker, can finely chopped fresh vegetables be put through the mincer and used instead of powdered herbs and spices?

    Once you've added the right amount of cure (I'm using Kuritkwik - http://www.mblsa.com.au/Retail_Catalogue_page/320697_item.html), do you have to add additional salt (sodium chloride)?  If so, what is the bare minimum you need to add, per metric weight of meat?  Obviously most people do add salt, but is it a must?

    With either of the two basic recipes I've mentioned, can anyone suggest any additional flavours/vegetables/spices, without overpowering the main ingredients mentioned?  And you guessed it, I'm asking for metric measurements.
     
    Last edited: Mar 11, 2012
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Your link only provided the price of the cure.  I was looking for the amounts of Sodium Nitrite and Sodium Nitrate in it so I could offer some reasonable advice.

    Have you ever made sausage before, from the tools you have I have to think that you are an old hand at making smoked sausage.  I ask because I would always recommend that the first sausages you make be either a fresh sausage or a hot smoke sausage,  They are a lot easier and there is less chance of them spoiling.

    If the cure mix you are using has directions use them first.  Fresh vegetables can normally be ground right along with your meat, just remember that they have a lot more moisture then dried vegetables so keep an eye on that.

    As far a spice combinations and amounts of spices I would suggest following some basic recipes at first and then adapting them to your individual tastes.  I know the Marianski book   "Home Production of Quality Meats and Sausages" has several pages dedicated to spice combinations and amounts.

    Good Luck, I am going to try to find your cure with Goggle so I might be able to help with the cure amounts.

    Al
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Yea, that stuff has twice as much Sodium Nitrite as found in Cure1 so if you are using cure1 recipes use 1/2 the recommended amount of cure.  We normally add additional salt when using cure 1 in most sausage recipes.so you should be adding additional salt when using your cure. 
     
  5. Thanks for the replies.

    The cure I am using is called Kuritkwik, and it has 12.5% Sodium Nitrite (but no Nitrate); it's pretty strong stuff, I know.  On the label it gives advice for how much to use:

    For smallgoods: use 60g per 50kg meat (This is what I plan to do soon)
    For 20% pump: use 65g per 10L of brine
    For 30% pump: use 45g per 10L of brine
    For cover pickle: use 50g per 10L of solution (This is what I'm doing at the moment with the Pork Loin that I've bought)

    The query I have is whether I must add any normal salt (Sodium Chloride).

    So, from what you said, you can us fresh vegetables through the mincer with the meat, but it boosts up the moisture content?  Understood.  What I was most concerned about was whether the sausages would physically be okay (in the sausage skin), if that makes sense?  It's just that I don't want them to be ultra, ultra salty....which is more likely with powdered herbs/spices, which often contain added salt.  But I am prepared to use one, or the other, or both.  After cold smoking, I will be heating to internal temp (for minimum 10mins) of 65 Degrees Celsius.

    But thanks bigtime for the tips and advice - hugely appreciated.  I will look into the advice offered.


    gasbag
     
    Last edited: Mar 12, 2012
  6. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You are asking us if you should add salt?   We normally add salt to our sausages, bacon brines and dry cures when using Cure1.  The cure you are using when mixed to the proper concentration for curing will have considerably less salt then Cure 1 mixes.   You are using or should be using 1/2 the recommended amounts of Cure 1 in recipes because your have twice as much sodium nitrite in your cure.      I would look at some of the recipes on the forum and see how much salt they are adding for what you want to do.   Remember for every 100 grams of cure 1 we have 6.25 grams Sodium Nitrite and 93.75 grams salt   to get 6.25 grams of sodium nitrite with your cure you will only have 46.88 grams of salt originating from the cure.  So I would thing the amounts of additional salt recommended in the recipes are going to be on the low end.

    I can't tell you how much salt to add but the recipes can give you at least a place to start.

    I am working on a recipe for a 60 degree SAL brine for a bacon curing demo.  The recipe calls for 1.568 lbs of salt per gallon ( 15.8 % by weight) and 81 grams of cure 1.  That's close to 2.6 cups of salt per gallon of water.   Checking other recipes the amount of salt added to the brine varies from 1/2 cup to 4 cups.    Just goes to show that there is not any one hard and fast rule about how much salt to add.  When doing brines you at least have the opportunity to taste test and soak some the extra salt out if need.      When doing dry cured bacon I use either a 3% or 4% total salt concentration, including the salt from the cure recipe.  You can do something similar for your sausages, look at recipes, find out what concentration of salt they are using when all ingredients are combined and then use that concentration when designing your recipes.                        

    Hope this helps and isn't just confusing
     
  7. sound1

    sound1 Smoking Fanatic

  8. I really appreciate all the advice, well and truly.
    But one specific question I want to ask - has anyone personally tried mixing very finely chopped herbs/spices/vegetables, then mixing them with the meat through a hand-cranked mincer?  Yes/No?
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i have done it thru an electric grinder but not thru a hand crank. Diced them w/ a knife then ground w/ the meat in the grinder. It worked fine.

      Only thing that you need to make sure and dice to size w/ a knife is green onions . They tend to want to wrap around the auger of the grinder if left to long.
     
  10. Eman

    Thanks for your reply - glad someone has tried this.
    I was thinking I might put the meat through the mincer with one of the mincing discs inserted (to mince the meat), then remove the mincing disc when this is done.  Then I would mix all the finely chopped vegetable/spices/mince in a bowl, by hand, then put them through the mincer with the sausage nozzle, but without the mincing disc this time.

    This link below will give you an idea of what I am referring to:

    http://www.kitchencraft.co.uk/catalogue/detail.aspx?pid=18074&gid=41091&pg=+y66k6yxrAcw+NQHtTjaaw==

    I just don't want the vegetables to turn to liquid.
     
  11. slownlow

    slownlow Smoking Fanatic


    Here's some links to check out were people used fresh herbs, veg,etc

    http://www.smokingmeatforums.com/t/110625/spinach-artichoke-chicken-sausage

    http://www.smokingmeatforums.com/t/104152/sun-dried-tomato-chicken-sausage-now-with-q-view
     

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