Burger sausage question

[nodak]

I ussually stuff some casings to smoke than just package up the rest and freeze in small packages to fry up in patties.  Should I being doing these in seperate batches leaving the cure out for the patties??? Or maybe it doesn't hurt either way????

Thanks,
nodak

[Gizmo]

Wish I could help you there Nodak but I don't have much curing experience.  From the little studying I have done I think a key question might be how long do you plan on storing the patties before cooking?  Fresh and cook at high temp would not need cure.  I suspect freezing would not need it either if it was getting cooked at high temp.  The cure would be for low and slow smoking if that would be your ultimate goal for the patties and or then frying to finish. 

[La Quinta]

Ya know what Nodak...I would think not (meaning don't leave the cure out if you're going to freeze.) Hell...think of how many products that you can buy cured that you can freeze...bacon...sausage...ham...fish (like lox)...but...what do I know?!! :)

[pensrock]

It's up to you but if you want the bulk to taste like the stuffed I would use the cure.
pensrock

[Habanero Smoker]

I agree with LaQuinta and Pensrock. If you like the final product, it doesn't matter.

I generally like to grind in batches. Several weeks back I made about 10 pounds of bratwurst, of which 5 was going to be smoked. Both five pound recipes were the same, except for InstaCure #1 was added to the batch that I had plan to smoke. I ground the "fresh" batch first, then the cured batch. When I stuff I stuff the fresh first, and then the cured.

I ran short of casing so about 1 pound of the cured batch was not stuffed, and I made them into patties. The difference in taste was like night and day. I preferred the taste of the fresh batch. I guess what I'm trying to say is that grinding in batches doesn't take that much extra time, and the reward offsets any additional work.