To cure or not to cure that is the question

Discussion in 'Sausage' started by johnn9, Dec 20, 2011.

  1. johnn9

    johnn9 Newbie

    Hi Johnn9 Here

    newbie to this game as I am  I have a question. I am going to make some venison/pork summer sausage with low melt Cheddar cheese and I will be using the Morton's tender quick in the ingredients. However some recipes call for letting the sausage "cure" in the frig for 24-48 hours b4 you smoke them other seem to go right from the stuffing tube to the smoker. which is correct to produce "safe" summer sausage. also does this type of sausage need to be refrigerated after is cooked/smoked?? 
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Any sausage that contains Cure #1 and is going to be Low Temp Smoked ( <200*F ) needs 24 hours rest for the cure to do it's job...This time also lets the flavors Bloom...I let every sausage I make rest 24 hours for this reason. Shoot Nepas a PM with your sausage questions, he one of our resident Guru's...JJ
     
    Last edited: Dec 21, 2011
  3. sprky

    sprky Master of the Pit OTBS Member

    JJ gave ya some good advice there. I'm sure 1 of the resident sausage pros will be along shortly and steer ya in the right direction.
     
  4. According to the rytek kutaz book,  you do not have to cure/season your sausage over night b4 smoking, he also says best to stuff sausage as soon as your done mixing all your ingredients, says if you wait to stuff the cure and binders stiffen your sausage and make it difficult to stuff specially into smaller casings
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    As what JJ said and yes, you will need to refrigerate it for it is a cured sausage only.

    Some dry sausages are shelf stable (in other words, they do not need to be refrigerated or frozen to be stored safely). Dry sausages require more production time than other types of sausage and result in a concentrated form of meat. If the product is shelf stable and ready to eat, the product is not required to have a safe handling statement, cooking directions or a "Keep Refrigerated" statement.

    Joe
     
  6. Also did you mean low melt cheese, is that the same as high temp cheese?
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now everyone has given you some really good advice but I think Craig has the best advice. Read up on curing meats for it can be really dangerous. You might not like the waking up dead part of learning how to cure meats. 
     
  9. nepas

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

    Not true

    You do not have to cure overnight. Its more of personal preference is all. You can mix, stuff smoke right away.......Hey I'm still kicking, well one of the 3 anyways.....HA

    The times when i mix and fridge is because its late or i have other things to do.
     
    big casino likes this.
  10. It seems to be a big time saver to be able to stuff and smoke it the same day, as long as you get an early start, but like Nepas says sometimes there just isn't enough time in one day
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    When I mix, stuff and smoke in the same day I usually use sodium erythrobate as a cure accelerant.
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Kutas is an authority that I would trust and would follow his directions for his sausages. I have not read his books. It is important for Beginners to understand...Each authors recipe you look at determines which direction to go.... I have always taught my students, " Follow the Directions as written, they are the Experts and know why they gave a specific instruction! " If it says," Rest for 24 hours before smoking", there must be a reason. So for Safety Purposes do what it says.

    I got to agree with the second part of this statement...I had my Students mix up batches of Kielbasa and Andouille Sausage, we ran out of time and could not stuff until the next day. In the morning we had 10 pounds of set Concrete...Lesson learned there...We stuffed some then the patties made a great lunch...JJ
     
    Last edited: Dec 21, 2011
  13. If you ever get a chance his "great sausage recipes and meat curing, 4th edition" book is one  of my favorites, and I have yet to find a recipe in it that I didn't like
     
     
  14. smokinal

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

    I have tried it both ways & like to stuff them & let them sit in the fridge overnight uncovered, then smoke them in the morning.
     
  15. johnn9

    johnn9 Newbie

    yep high temp cheese
     
  16. nepas

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

    Is there a video in the works perhaps?........EH

    Mix, stuff, smoke?

    WOOOHOOO

    JJ has you right though, If you are a new sausage maker and have his book, try to follow it.

    Been there.

    [​IMG]

    [​IMG]
     
    Last edited: Dec 22, 2011

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