QUESTION ON BEEF FATTIES?

[STEELIE]

   I FOUND A RECIPE BY NEPA SMOKER FOR BEEF FATTIES. I WANTED TO TAKE A BITE OUT OF MY COMPUTOR SCREEN! I AM DEFINATELY GOING TO MAKE THEM BUT ONE OF THE INGREDIENTS IS CALLED CURE. COULD SOMEONE TELL ME WHAT IT IS, WHERE I COULD GET IT AND IS IT NECESSARY FOR FATTIES OR CAN I MAKE THEM WITHOUT IT.
THANKS!
STEELIE

[West Coast Kansan]

I dont see NePa's post anymore but I think he actually added it for a more deli type flavor if I remember correctly.  You can do with out it assuming you are going to cook it and eat it.  But get your internal temps to 160 minimum with all ground meats.

Folks here advise to add cure to all types of sausage to minimize bacteria loads.

You can click on the smoker below and in a lot of other members posts to go to the reciepe site where you will find info on cure. Other sources are Morton's and SausageMakers web pages. HabS is kind of the living book and frequent posting authority on different cures and uses.

[STEELIE]

THANKS FOR THE QUICK REPLY AND ADVICE! I WILL BE EATING THEM THE SAME DAY.

[Habanero Smoker]

There are many on this board who have a great deal of knowledge on cures, I just happen to get to the questions first. :)

NePa has several posts on fatties; and I believe WCK is correct that the cure in one recipe was for additional flavor.

For fatties you don't need a cure, as long as you keep your cabinet temperature at least at 200°F. It's like cooking a meatloaf in the smoker, you want to get the internal temperature to 140°F as soon as possible, and continue to cook until you reach 160°F.

If you are smoking sausage or any ground meat the "traditional" way, such as using low temperatures below 140°F for several hours, then you would need to add a cure. A cure contains sodium nitrite, and some times sodium nitrate. There is also salt peter, which is not a reliable cure, and it is no longer used in this country. It is use to suppress bacteria growth, and it also help fat from going rancid. They come in a variety of names, but InstaCure #1 and Morton's Tender Quick are the most common use by members on this board for curing meat that will be cooked. Cures also come in premixed blends with additional seasonings and flavors.

Here is a quick course on cures, it is also the site I purchase most of my curing and sausage making products.
http://www.sausagemaker.com/index.asp?PageAction=Custom&ID=36#cures

[Gizmo]

 I also recall one of NePa's posts mentioning that he was adding some cure to the fattys as he was going to smoke them the next day and wanted the extra bug fighter ingrediant involved.  Hab and West Coast have covered the rest.

[bullsi1911]

Did my first fatties last night.  Not bad- I did not use the cure or bicarb that Nepas has on his recipe, but I think my next batch will have some heat to it.  More red pepper, maybe chopped jalapenos or hot sauce in the meat.

And maybe some ground bacon.  Bacon makes EVERYTHING better