Sausages Slow To Cure

Discussion in 'Curing' started by jkcdn, Feb 2, 2016.

  1. First Post!

    Below is a photo of 50lbs sausage hanging in my fridge. They are the same color now (12 hours later) as they are in this photo from last night. It's been awhile since I did my last batch and I am thinking that I should see a little pink or curing effect by now.

    I need to cold smoke these in a couple of hours (18 hours since stuff and hang) or I have to wait until Thursday morning (36 hours from stuff and hang). Am I being impatient or did I make a math mistake?

    Here were my numbers (checked twice at scale and again on cure calculator) 

    Kaisekrainer 

    13608 Pork Shoulder 

    34 grams Instacure #1 = .0024985 (156ppm)

    Bratwurst

    9072 Pork Shoulder 

    23 grams Instacure #1 = .0025352 (158ppm)

    Any input would be greatly appreciated..Also if it improves flavor, I am fine with smoking at 36 hours versus 18.

    Thanks in advance -

    JKCDN
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF...The color change to pink takes place when Heated. The cure in sausage works quickly, 1 hour or so. It can hang till June and there will be little indication there is cure in the sausage....JJ
     
  3. Thanks Jimmy - I did a couple of fry tests after emulsifying and had no sign of cure but that was minutes after addition. Big Relief! The fridge smells amazing ..lol

    Better flavor/texture development at 18 hours in fridge then smoke or 32?
     
    Last edited: Feb 2, 2016
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Whenever you can get to it. Overnight is common but my students have gone longer based class schedule...JJ
     

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