Want to make sausage

Discussion in 'Sausage' started by mike57, Jan 7, 2015.

  1. mike57

    mike57 Newbie

    Hey everyone, I'm brand new to the making/smoking sausage game, so I have a few questions before I jump into my first batch. I'm planning on using a Boston Butt-grinding it-then stuffing it in hog casings. But I'm reading alot of conflicting info about smoking these sausages. Now from what I gather, if I plan on smoking,

    1- I will need to add a cure additive(like Instacure) to the ground pork before stuffing. What proportion is required, or does it come with instructions?

    2- I read that whatever smoking box is used, make sure the box temp never exceeds 170 degrees or else it could start melting the fat in the sausage? Others say 180-190. And does the internal temp of sausage need to be checked? 

    3- Some say to air dry before smoking, can someone elaborate of that please?

    4- Some also say to give a water bath after smoking to reduce wrinkling. 

    I figure if anyone could set me straight, it would be you guys. :) Any help is appreciated, Thanks.
     
    Last edited: Jan 7, 2015
  2. smokerjim

    smokerjim Meat Mopper

    hey mike, as for the cure it should have directions i use the pink salt i know that is 2 teaspoons for every ten pounds,if your planning on smoking at a higher temp,no cure is needed,'rule of thumb is if the meat won't hit 140 degrees within 4 hours you need to use cure to kill off any bacteria"not sure of the technical terms but smoke will stick better if you dry the sausages first and you will get a more uniform color,the water bath will stop the cooking when you hit your desired temp,also will stop the casing from wrinkling just looks a whole lot better. hope this helps alittle, i'm sure some of the pro's will jump in with more info. good luck
     
  3. Mike you should be able to weigh the meat. Cure #1 doesn't come with instruction but for sausage it should be limited to .25% of the weight of the meat or about 2 teaspoonful's for 10 pounds of meat adjust he added salt to allow for the salt in the cure. This is very good link for sasage making and for recipes: http://www.meatsandsausages.com/
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    I'd suggest you decide on 'what' variety of sausage you plan to make and then use the search bar, typing that in, and READ, READ, READ some of the many posts that will appear. Many here will post their 'fails' or not their best batch made along with numerous successful batches. Tips and techniques will be explained, many recipes will show up creating a 'to-do' list for you that will keep you busy. Brats and Italian are some of the easiest to start with and pretty forgiving. Water is your friend when making sausage so add your spices and cure, if used, into it and blend in well before stuffing. Many here, myself included, will grind & season one day, allow the blob to rest overnight for the cure to work it's magic, then stuff and finish the next day. I like mine done to fully cooked at 165 IT so I know it's safe....I give much away to share so want to be sure it's cooked. Often, I prefer a barely simmering water 'poach' after some hours of smoke to get the job done. Allow to air dry & bloom, then refridge to mellow out....HTH, Willie
     
  5. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Mike57,

    My take on the difference in fresh and cured sausage

    Fresh Sausage, has no cure and will have to be cooked hot and fast…. IE. Grilled, fried in a skillet. Anything that will get the temperature of the sausage above 140 deg in less than 4 hours. (The IT will need to be above 140 in less than 4 hours as stated above or it will allow bacteria to grow that you don't want to eat or feed to your family.) It will also have a gray color not the pink color that regular smoked sausage that you buy from the store will have….. Also fresh sausage has a shorter shelf life than cured sausage, so if you plan on freezing it for a long time keep this in mind…..

    Cured Sausage, is usually smoked for a long time at a low temperature….. the closer to 120-140 deg you get, you will start rendering the fat out of it and it will not hold together or have a desirable flavor…. I know some people that will smoke sausage for hours and hours to get the desired color and flavor and never get there smoker over 100 degs…. It’s all about technique  

    Remember when dealing with meat……

     FAT=FLAVOR

    So the more fat that you are able to retain when smoking your sausage, the more flavor it will have when you are ready to eat it or use it in a meal……

    Cure # 1 is all I have experience with and it is 1 even teaspoon per 5lbs of meat

    Good luck and remember to post pictures or you will get [​IMG]

    ShoneyBoy
     
  6. mike57

    mike57 Newbie

    Hey alot of great info guys. I'll probably give it a go this weekend.
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Jan 8, 2015
  8. mike57

    mike57 Newbie

    Thanks for the reply boykjo. 1 teaspoon per lb, vs what some are saying, 2 teaspoons per 10 lbs? Big difference there.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sorry. Typo error. 1 level teaspoon for 5 lbs of meat. I will correct my error. Thanks fo the catch
     
  10. mike57

    mike57 Newbie

    Hey no problem...and thanks again for the advice.
     
  11. timberjet

    timberjet Master of the Pit

    http://www.diggingdogfarm.com/page2.html This is a cure calculator you can use to easily figure out the ratio in metric measurements. I highly recommend a small cheap digital scale. Many good recipes are in metric. This was put together by one of our sausage guru members. Thanks DiggingDogFarm I use it all the time.
     
  12. fghmx

    fghmx Newbie

    absolutely correct! No good sausage maker can get around using metric scales and weights. A teaspoon or tablespoon is no good advice for a sausage maker. Why? my tablespoon might be bigger than yours. And my teaspoon smaller than yours. And that difference destroys the flavor a lot.
     

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