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  • Just an Idea. Need your thoughts.

    My neighbor made a bunch of sausage the end of last summer. He calls it german sausage ( family recipe), it is about the size of brats. He always asks when I am going to fire up the smoker and then he cleans his freezer LOL. I have smoked his sausage in the past, but only hot smoked being that it is not cured. He has a bunch he wants me to smoke this weekend for him and I was thinking about trying to cure these and give em a little cooler smoke. I have always used tender quick but cleaning up at my dads I came across some pink cure in a ziplock but no guidelines for using this product. So what do you all think about cureing already made sausage ? I was thinking maybe give it more like 36 hours in a brine cure. Thanks for your input.
    LEE

  • #2
    I dont think it will do much good to try and brine Lee, since its already in the casing.. I have never tried.. And busting them out of the casing and mixing in the cure and re-stuffing don't sound much good either...
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Lee...I don't know if there are any different types of the "pink salt" requiring different concentrations... I only use tenderquick and guess I have only heard of the standard Prague, but I'd check into that.

      And honestly, I don't know about curing already made sausage. I'd assume the casing's gonna be somewhat of a barrier. Is it natural casing or synthetic? Guess I'd never thought about that.
      In God I trust- All others pay cash...
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      • #4
        That was my concern, penetrating the casing, I know the smoke makes it in pretty good. I wonder if I pricked the heck out of them. hehehe Or prick while injecting some cure into them hmmmm.
        Last edited by SmokinLee; 05-22-2009, 02:09 PM.

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        • #5
          Originally posted by SmokinLee View Post
          Or prick while injecting some cure into them hmmmm.
          How MUCH cure? Sounds a bit risky Lee...
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            yeah there is no way for it to exit. I guess I'll just hot smoke em. They taste real good, just get kind of shrively, OK Thanks .

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            • #7
              Looks like you will have to try and catch him before the next time he makes it so you can add the cure then. I would be interested in the difference of flavor/texture if you cure and cold-smoke next time.
              KCBS/CBJ #56408

              "Sticks and stones will break your bones, but words will always teach you." -Shihan

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              • #8
                Hey Lee...German ya say? How bout a quick beer simmer before the smoker? set a big pot to a low boil and let 'em go for 15 min or so... just a thought...
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  10 minutes is plenty for a beer simmer. And try and keep it below boiling point.
                  (how I've done my hotdogs for guide dog day for the last 5 years)

                  but I'm with ken and rich - you can't guarentee cure levels or penetration - so not worth the risk.
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    Well heres a thought if you can get him to help you maybe. Thaw all the sausages and remove from there skins. I have used pink cure and its 1/3 tsp per pound. Remix the cure with water to dilute then mix into sausage and then restuff. A little bit of a pain but thats the only thing I could come up with.
                    If You Can Not Stand Behind Our Troops,
                    Please Feel Free To Stand In Front Of Them

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                    • #11
                      Here's a recipe used to cure a pork butt with cure #2 (the pink stuff)

                      2# of butt
                      1/4 cup kosher salt
                      1 teaspoon cure #2

                      and some sweeteners, onion and garlic powder. It's a copyrighted recipe so I don't want to post it verbatim. If anybody wants it I'm glad to share.

                      So that's for 2#, mix accordingly and I think you should definitely cut the cure #2 with kosher salt. Straight would be sort of nuclear. This is a dry rub and a 10 day cure.

                      Frankly I would just hot smoke them; defrosting then adding another preparatory step doesn't sound like a good idea to me.

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                      • #12
                        How much ya talking here? If your talking a few pounds then I think I would go with just hot smoke'm. Now if your talking maybe 10lbs or so. I would ask to look over his ingrediate list. You may be able to add some filler and your cure and finish cold smoking as you want to. You can also take the time to show him what he maybe missing so next time he makes and freezes a batch he can knock that part out for you.
                        If You Can Not Stand Behind Our Troops,
                        Please Feel Free To Stand In Front Of Them

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                        • #13
                          Originally posted by Smokin Bill View Post
                          Here's a recipe used to cure a pork butt with cure #2 (the pink stuff)
                          Cure two is Sodium Nitrate and Sodium Nitrite, this is a long term cure (30 days sausage, hams, etc.) with low temp smoking.

                          When people speak of pink salt, they generally are referring to Cure #1 which is Sodium Nitrite. This is a cure that is used for short term cures with low temp smoking.

                          Better know which pink cure you have in hand lest you end up in trouble. My guess would be Cure #1 because it is the most commonly used.
                          Tour the New Rig Here!

                          Sgt. USMC '79-'85

                          S-M inmate number 12

                          RIP ronP

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                          • #14
                            Originally posted by SmokinLee View Post
                            just get kind of shrively
                            Remove from the smoker to hot liquid and set them for about 15 minutes. This will stop the shrivling (cold pool water effect) that occurs when homemade sausage is made without bulk filler.
                            Tour the New Rig Here!

                            Sgt. USMC '79-'85

                            S-M inmate number 12

                            RIP ronP

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                            • #15
                              Originally posted by bbally View Post
                              Cure two is Sodium Nitrate and Sodium Nitrite, this is a long term cure (30 days sausage, hams, etc.) with low temp smoking.

                              When people speak of pink salt, they generally are referring to Cure #1 which is Sodium Nitrite. This is a cure that is used for short term cures with low temp smoking.

                              Better know which pink cure you have in hand lest you end up in trouble. My guess would be Cure #1 because it is the most commonly used.
                              You've got me thinking now, not sure if I put a 2 instead of a 1 or what. I'll have to check before I use it again but I know it worked right last time I used it.

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