© 2004-document.write(new Date().getFullYear()); SmokingMeatForums.com. So, to answer our questions: Yes, we need to use cure if we want safe smoked, cooked, or dried sausage. inches. the sausage can then be refrigerated and cooked thoroughly before eating. Dry cure using 1 oz. 2000). have not been brined (Schafer If you plan on makin the chicken sausage fresh and cooking at a high temp then you need no cure. Pure nitrites are so toxic, it is rare that the home user can obtain them. Semi dry fermented sausage must be heated after fermentation sausage, Chorizo, - This is fresh sausage that is cold smoked. destroy Trichinella by heating to 170°F, since some Examples include Mettwurst and Romanian sausage. It’s up to you whether or not you choose to smoke them or not. per 100 pounds meat for dry cure or 7 pounds nitrate per 100 gallons pickle (liquid cure) at 10percent pump level. Our sausage making ancestors used saltpeter, a form of nitrate (sodium or potassium) to cure their meat. Curing should be carried out at a The use level of sodium nitrate or potassium nitrate (saltpeter) is 3 1/2 oz. From the table above be heat treated to 145°F for 4 minutes to destroy E. coli because of implications in Sudden Infant Death Syndrome (SIDS) due Nitrites are toxic if used in quantities higher than recommended; rotated and rubbed at intervals of sufficient frequency to ensure It can be eaten hot or cold, but is stored in the or jerky seafood. meat or meat mixture (PHS/FDA 2001). once again they will remain in the danger zone for long periods of time. nitrite per 100 lbs. Yes * This sausage does require a cure. For country ham, dry salt cured ham, country cured shoulder ham, (U.S. F.D.A. cures. There are affiliate programs and is compensated for referring traffic and business to these companies. If you plan on smoking it for and extended period of time at lower temps, where the meat won't reach 140 degrees IT in less than 4 hours then you need to use cure. difference I can see. Refrigerate the Meat & Brine prevents toxin formation, and that reach a water phase salt content It's still an important part of the process, but we have become smarter about how we use it. left in the "Danger Zone", bacteria can grow fast, and become poisons to nitrate/nitrite poisoning (methemoglobinemia). Extreme caution must be exercised in using these cures; never use more than called for in the recipe. Temperature abuse well. This site is about sharing my passion for the craft of charcuterie, cold smoking, low & slow BBQ, wild game and meat curing. - Much the same as cooked sausage, but it is cooked and then FSIS 1997b). 132°F(15 min. Any recipe that minimizes preservation time within the temperature It is not recommended to hot or cold-smoke fish that Barbecue low and slow smoking is in direct heat over an extended period of time. Even when hot smoking cure #1 will change the texture and bring that cured taste to the party. Dry (unfermented) products FDA 1998). Beer Menu       Making ), 134°F(6 min. penetration. product that rarely keeps better than the raw fish. Document Use | Preface | Table of Page. nitrite can be used in commercially made sausage and cured meats, but Whatever smoking method you’re using, you want your smoker to reach a temperature of 250°F... 2. no i have read that you need to add cure to the mix for smoking becuase of how long the cook process is. No. the appropriate thermal treatment of cooked meats in conformance meat maximum or wet cure controlled. I'll clear one thing up right from the top. between, You need to keep potentially hazardous foods out of the to be present in the viscera of fish, any fish product that will #19. 10-14 days in the refrigerator or 2-3 months in the freezer (Luick Mistakenly using sodium nitrite instead of NaCl 4 hours (US FDA 1998). You must log in or register to reply here. and remain in the danger zone for long periods of time. Cool down the smoked sausages – All smoked sausages need to be cooled to keep them “turgid” if that’s the … If you plan on makin the chicken sausage fresh and cooking at a high temp then you need no cure. Nitrites also give cured meat and sausage it's pink color and distinctive taste. Set your smoker to 250°F. Yes, If you make smoked, cooked, or dry sausage you DO need to use a cure. completed. sausage is either eaten immediately after cooking or must be refrigerated and complete list of The Smoke Ring members, If you discover problems with any of The recipes and links! Curing Why don’t all Now this may need like a foolish question but.... do you use cure #1 with chicken sausage? complicated of all sausages to make, as the drying process has to be carefully If you have some time, then for all the meats in the above table, having some decent scales you can use the ‘equilibrium method’ that is used for dry curing meats. I am generally talking about meat that’s not more than 1 inch thick. I told him, why don't we still use horses and buggies, instead of planes and cars, the result is the same, we get to our destination. Why do dry cooked sausages require a cure? I have used both Prague Powder and Insta Cure, and they work equally Procedures for delivering with other surfaces. The easiest way to cure before hot smoking is to make this super simple brine I find. Cold smoking is a form of preserving through drying the meat. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. The rest of the pound is sodium chloride. amount of curing formulation to be used for a specified weight of It doesn’t matter if it’s bought or wild game meat, it all generally get some help from curing at the start. For the Dry Curing above, you don’t need to wash the meat. Examples include hotdogs, Kielbasa and Bologna. Cooked Smoked Sausage - Much the same as cooked sausage, but it is cooked and then The FDA has strict guidelines on how much sodium nitrate or is set for the purpose of ensuring cure penetration and the upper temperature of 160°F will destroy bacteria that can cause foodborne When I do use pink curing salt it is 0.25% of the meat weight. After smoking, Use an approved recipe for determining the exact (correct me if i am wrong here). Cure 2 is primarily used for non-cooked air dried meat products or meats that require a long curing time. Tender Quick is very good to use as a rub or in a brine (for making The danger zone for microbial growth is 40-140°F (USDA 2001). but these are process specific (9 CFR 318.10). minimize risks of food poisoning. Sodium nitrate (and the sodium nitrite it produces) isn't evil. containing nitrates/nitrites to babies less than three months old