Announcement

Collapse
No announcement yet.

Cure in Fresh Sausage

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Cure in Fresh Sausage

    Hey guys, I am making some fresh sausage, won't be smoking this batch. I want to add cure anyways for the color if nothing else. Any reason I should not add cure in FRESH sausage ?? Thanks.

  • #2
    Originally posted by Panthur View Post
    Hey guys, I am making some fresh sausage, won't be smoking this batch. I want to add cure anyways for the color if nothing else. Any reason I should not add cure in FRESH sausage ?? Thanks.
    I see no reason whatsoever. I usually cook up a patty of fried sausage after i have let it cure for summer sausage and it alway taste great.
    And i do not worry about Nitrites in my food so there ya go. Have fun.
    Last edited by ExhaustedSpark; 09-28-2012, 05:40 PM. Reason: Spelling
    Do not go gentle into that good night. Rage, Rage against the dying of the light.

    www.wedlinydomowe.com/

    http://www.wedlinydomowe.com/sausage...ure-calculator

    ExhaustedSpark
    Disabled
    Member American Legion
    Life Member NRA
    Life Member ARRL

    Comment


    • #3
      Won't hurt a thing... I'd prolly choose #1 over TQ or #2 for this however.
      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

      Comment


      • #4
        go for it - one of my most popular recipes is a fresh cured sausage.
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



        Comment


        • #5
          You might wanna let it rest overnight before stuffing, let the cure do it's work.
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

          Comment


          • #6
            Awesome.....thanks guys.

            Comment


            • #7
              Would it be safe to say the proper cure #1 usage (in grams please) would be 1 gram cure per 1 pound meat ? (Since 1 ounce cure per 25 lbs is right and there are 28 grams in an ounce). Can anyone confirm please ?

              Comment


              • #8
                3 grams / kg is the ratio on cure 1 to meat
                as long as your sausage is cooked to a min of 156F it won't hurt a thing, you will have a pink color wich to some makes it difficult to tell your sausage is cooked when BBQ'ing
                www.facebook.com/butchcolquhoun _____________________________________________



                sigpic

                Comment

                Working...
                X