Where to start?

Discussion in 'Sausage' started by inkjunkie, Mar 2, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Making sausage that is. Have a grinder....and a stuffer. Like to make kielbasa for one. Ernestina has been making Chorizo, would like to take the recipe we like and stuff/smoke it...but is it really THAT simple? So help a Brother out...
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would add cure #1 to the sausage meat if you are smoking it.... then do a taste test to see if the cure changes the flavor to something you don't like.....
    Stuffed fresh is always good... steam or poach in 160 degree water... I think the poach takes about 20-30 minutes depending on size of sausage...

    Do a final hold temp a bit longer than the chart recommends, to be sure your product is fully pasteurized.... You might check your therm in boiling water just for an accuracy check....

    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min... 146 (63.3) 169 sec
    131 (55.0) 89 min.... 147 (63.9) 134 sec
    132 (55.6) 71 min.... 148 (64.4) 107 sec
    133 (56.1) 56 min.... 149 (65.0) 85 sec
    134 (56.7) 45 min.... 150 (65.6) 67 sec
    135 (57.2) 36 min.... 151 (66.1) 54 sec
    136 (57.8) 28 min.... 152 (66.7) 43 sec
    137 (58.4) 23 min.... 153 (67.2) 34 sec
    138 (58.9) 18 min.... 154 (67.8) 27 sec
    139 (59.5) 15 min.... 155 (68.3) 22 sec
    140 (60.0) 12 min.... 156 (68.9) 17 sec
    141 (60.6) 9 min...... 157 (69.4) 14 sec
    142 (61.1) 8 min...... 158 (70.0) 0 sec
    143 (61.7) 6 min.......
    144 (62.2) 5 min.......
    145 (62.8) 4 min.......

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    IJ, what you want to do is easy ,just hit the searchbar for recipes and time/temp tips . You will have a finished product that will blow your socks off and as Dave said don't forget the cure #1.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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