sausage without nitrates

Discussion in 'Sausage' started by love dog, Nov 12, 2011.

  1. love dog

    love dog Newbie

    Hello all,Im new to this so please bare with me.I have done a lot of sausage making and smoking but am not an expert by any means.I do not understand why you have to put nitrates in sausage as long as you bring it up to 140 degrees within 4 hours and freeze it after words . I would like to try and sell it  retail eventuaily (small scale) And would like to sell nitrate free sausage.My question is do any of you know the right way to make sausage without nitrates that would apease the usda??
  2. solaryellow

    solaryellow Limited Mod Group Lead

    You don't need nitrates or nitrites if you make it through the danger zone in less than 4 hours.
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Love dog

    Spend a little time learning about the different types of sausage and when nitrites or nitrates are required.  As Solaryellow mentioned it making fresh sausage (anything cooked to safe temps and then refrigerated) nitrites and nitrates are not required.  As you try more and more recipes you will start using these chemicals.   It is very important that you learn what they do and how they are used.

    Good luck and don't think twice about asking

  4. venture

    venture Smoking Guru OTBS Member

    As you have been told, fresh sausages require no cure as long as they are handled as fresh sausages.

    Doing the business thing is a different animal.  I would recommend you get a good lawyer.

    Good luck and good smoking.
  5. smokinal

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

    I agree, to sell your product you will need to meet a lot of regulations.

    Probably not worth the effort, unless you have access to a commercial kitchen.
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Even if you have a commercial kitchen acces you still cant sell your sausage until the packaging has that usda emblem on it... If you want to sell over the counter from the sausage kitchen there are regulations and liscensing  requirements.... Talk to your department of agriculture (meat and poultry dept) in you area and they will me more than happy to tell you all you need to know. I gave up on the idea of making my sausage on my own for sale...... The most economical way to produce sausage for sale is to have a sausage plant that is already inspected make it for you.....

  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nepas asked my friend who is a USDA inspector what all i need to sell stuff.


    Zoning laws are a must for you area.

    You need to have a regulated and inspected processing area. Once approved you shell out 25k for the USDA stamp with number. A parking spot and some sort of office for the inspector. Liability insurance. FSA approved processing equipment and certifications, Health ordinance inspected....BLAA BLAA BLAA


    Not worth it.

    As for nitrate/nitrite AKA Cures

    I been doing this for over 30 years and started with salt peter PURE. Over the years the industry has made avail modern cures. When i smoke any sausage i add cure, even when i start at 150.

    Its just my way. The choice is yours.
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    yep.... an office and a parking spot for the inspector...........and dont park in it..............
  9. skully

    skully Meat Mopper

    I will never put any of that in great great great great great great............. grandfathers never had any nor will I...or my 1 died ever....garbage...eau natural....chemicals are poison
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl all the pics you posted of sausage and bacon you smoked you used no cure other than salt??

    That's vey interesting..I had a sattelite service guy here a few months ago that was 35 years old..been raising hogs all his life and his family did all the processing at home/farm.

    He told me all they ever used was salt and some sugar. He was a real healthy fella.

    He also tightened me up on all the local fishing holes!!


    Last edited: Nov 18, 2011
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yeah and Grandma Defrosted the Turkey on the counter for 2-3 days and no 1 died ever!...Don't make it a good Idea to Keep Doing It That Way...Just Sayin' for the Noob's...JJ
  12. richtee

    richtee Smoking Guru OTBS Member

    ... if you are NOT taking the meat thru the danger zone (you know what that is right?) within the alloted time. you are going to have problems.
    Last edited by a moderator: Nov 19, 2011
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Powdered celery juice

    nuff said
  14. pops6927

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

    Hey Richtee!  Long time no see!
    Love Dog:

    What kind of 'sausage' are you talking about?
  15. venture

    venture Smoking Guru OTBS Member

    Powdered celery juice.  No nitrates or nitrites added.  LOL

    Be safe!

    Richtee, nice to see you!

    Good luck and good smoking.
  16. werdwolf

    werdwolf Master of the Pit OTBS Member

    gonna try the "non chemical cure"  after Christmas, I'll post how that goes.
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Please expand on this...

    We went thru this on a previous post, and "Dried Celery Juice" contains "Nitrates", that are converted to "Nitrites"

    Basically, the terms "Chemical Free" and "Nitrite Free" are "Marketing Schemes", because "Nitrates" are in a Natural Form, rather than "Man Made Synthesized Chemical".

    I'm all for reducing chemicals in our food, but not when it's a play on words, by the manufacturer!

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    I use cure for smoked sausage that I'm going to smoke low & slow, and finish it at 160˚ IT.

    I don't use cure for fresh sausage that I'm gonna cook hot & fast, and finish it at 160˚ IT.

    I learned most of my safety in meat curing & smoking from books, and from Great guys like Richtee, who were patrolling these halls when I was a Newbi.

    Good to see you Rich !!!!

  19. I suggest you read "Great Sausage Recipes and Meat Curing by Rytek Kutas. It is available in most libraries but anyone who makes sausage will want their own copy.  This is the bible of sausage making. The author is not into "nitrate free" but the book goes into his trials and tribulations of opening a commercial sausage kitchen. The two chapters you will want to read are titled "Wholesome Meat Act" and "Opening a Sausage Kitchen".
  20. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    ATTENTION NEWBIES!  If you read and digest anything from this post please read and digest this.

    All of us sausage makers will make from time to time fresh (no nitrate/nitrite cured)  sausage.  DO NOT attempt to slow or cold smoke these types of sausages.  Fresh Italian and breakfast sausage are a type of this class of sausage.  If you do not get these up to and over 140F in less than 4 hrs you are flirting with you and your families health.  They are fine fried or grilled but not cold or slow smoked.  You may not have a problem today, tomorrow, or even next week but you are setting up an invironment for potential harmful bacterial growth that can KILL you if cold smoked. 

    LEAVE the opinions to the contrary alone.  If you want to make sausage for cold smoking or slow smoking then research NON ANTIDOTAL information.  Do Not rely on the grandpa grandma did it so it must be safe reports.  My grandfather tested gas lines with a match.  Was that safe??????? 

Share This Page