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Thread: Sausage.

  1. #21
    Senior Member DParker's Avatar
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    Sort of. Curing doesn't have anything to do with smoking. It's used to remove moisture from the meat as a preservation technique, which also alters the flavor characteristics. But if you're just making regular sausage that will be refrigerated and fully cooked before being eaten then no cure mixture should be used. Making cured sausages (salamis and stuff like that) involves hanging them to dry cure exposed to air in a temperature and humidity controlled container of some sort for an extended period of time (days, weeks, months or even a year or more). You're not doing that, so don't add anything containing curing salts (sodium nitrite or sodium nitrate) to the meat. Just use whatever seasonings (herbs and spices) float your boat.

    Note that my treatment of curing here is a gross oversimplification of the subject, and if you're really interested in it there's a bit of reading to be done to ensure that you know what it's all about and do it safely. If you want to try it I highly recommend starting with something easier like bacon or pastrami. Cured sausages are a little more advanced, and I haven't even tried doing any myself as I still haven't managed to put together a proper curing chamber for it.
    Don't go ninja-in' nobody don't need ninja-in'.
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  2. #22
    im going to make about 10lbs of brauts and freeze some for months ..so no cure would need to be added right?

  3. #23
    Senior Member DParker's Avatar
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    Right. No cure needed. In fact it would be ill-advised.

    Do you have a vacuum sealer? They're great for several purposes, and can extend the freezer life of foods to as long as 2 years, or even more.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  4. #24
    Senior Member bluecat's Avatar
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    Does Soylent green need a cure?
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  5. #25
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    Does Soylent green need a cure?
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  6. #26
    Senior Member Swamp Fox's Avatar
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    Time to bring this back up ... It's either this or banjo music tonight.




  7. #27
    Senior Member Swamp Fox's Avatar
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  8. #28
    Senior Member bluecat's Avatar
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    Quote Originally Posted by Swamp Fox View Post
    Time to bring this back up ... It's either this or banjo music tonight.



    There is nothing like a good old German rap song.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  9. #29
    Senior Member Swamp Fox's Avatar
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    I believe you are thinking of the Austrians ...


    As far as I know, the Germans have not progressed past techno.

    But we can all celebrate their sense of humor ...

  10. #30
    well we finally made sausage..i dont think even swampy could take all this sausage..my frezzer is full of sausage..turn out really good , made pepper Garlic brats and about 5lbs of breakfast sausage..only bad thing when making the sausages seem like i got a lot of air in the casing.. i didnt go with the collegen casing cause the guy at the sausage shop says its kinda tough on the grill..that pig casing is kinda hard to get on the tube for stuffing sausage..but other then that the sausage came out pretty good ...better than pretty good..

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