Sausage Ingredient Information

[iceman]

Just thought I'd start a thread on what ingredients are used for in sausage making. PLEASE chime in and add to the list.  :)

Overview of Corn Syrup Solids, 1 Lb, 8 oz.
Used in processing semi-dry cured and dry-cured sausages. Helps bind the meat together. Adds flavor and helps support the fermenatation process. Helps hold the cured color of meats for a longer period of time.

Use 1 1/2 Tb. corn syrup solids per 10 lbs. of meat. 1 Lb. 8 oz. will process approximately 320 Lbs. of meat.

Overview of Fat Replacer, 1/2 lb
CKX Fat Reducer-Cholesterol Fighter actually simulates fat's creamy texture! USDA approved. Can be used in hamburgers, meat loaf, breakfast sausage, chorizo, Italian sausage, all types of fresh venison sausage, smoked sausages and salamis.
•   1/2 lb. will process 60 lbs. of meat.

Overview of Fermento, 1 Lb. 8 oz.
Used in semi-dry cure products. A dairy based, controlled fermentation product in powdered form. Helps make a quality semi-dry cured sausage with the traditional tangy flavors. Eliminates the long curing time for fermentation. Stuff and smoke your sausage right away. Use when making Venison Summer Sausage, Cervelat, Geotburg and any other type of summer sausage.
•   Use 1oz. per 2lbs of meat. Do not exceed 6lbs of Fermento per 100lbs. of meat.
•   1 lb. 8 oz. fermento will process approximately 48 lbs. of meat.

Overview of Insta Cure No. 1 (Prague Powder #1) - 1 Lb
Insta Cure No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1.
•   Use 1 level teaspoon per 5 lbs. of meat.
•   1 lb. Insta Cure will process approximately 480 lbs. of meat.

Overview of Insta Cure™ No. 2 (Prague Powder #2) - 1 Lb.
A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, geonoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure #2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months.

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure will process approximately 480 lbs. of meat.


Overview of Non Fat Dry Milk, 1 lb. 8 oz.
A special milk that has the consistency of corn starch, a very fine powder. For use with fine quality sausage and lunch meats. Non-fat dry milk was used by old time sausage makers before Soy Protein Concentrates were available. Helps cut shrinkage and improves moisture retention.
•   1 lb. 8 oz. will process 50 lbs.


PLEASE NOTE: Dry Milk cannot be shipped outside the US.


Overview of Soy Protein Concentrate, 1 Lb. 12 oz.
Used in Smoked or Cooked Sausages. Binds the fat and meat for a smoother consistency. Cuts shrinkage in the smokehouse by improving moisture retention. Contains 7 times more protein than meat does. If you're going to make smoked or cooked sausage or lunchmeats, this item is a must. 1 Lb. 12 oz. will process up to 50 Lbs. of sausage or loaves.

Product Net Wt. 1 Lb. 12 oz.

Use 1 cup soy protein concentrate per 5 lbs. of meat. Do not pack when measuring! 1 lb. 12 oz. of soy protein concentrate will process approximately 50 lbs. of meat.


Overview of Powdered Dextrose, 1 Lb. 8 oz.
Used in processing semi-dry cured and dry-cured sausages. A sweetener with only 70% as sweet as regular sugar. A nutrient for lactic acid organisms that help in fermentation, giving the tangy flavor. Dextrose is heavier than meat and forces itself into the cells of the meat.

Use 2-5 Tb. powdered dextrose per 10 lbs. of meat. 1 Lb. 8 oz. powdered dextrose will process approximately 200 lbs. of meat




Overview of LEM Cure (4 oz.)
LEM Cure is a mixture of salt and sodium nitrite (6.25%), and should be used to control botulism and add color and flavor to your smoked or cooked sausage. The conditions created during the low temperature cooking of sausages and jerky are ideal for the promotion of botulism. This cure will not kill salmonella or E-coli bacteria. These bacteria are eliminated by proper cooking temperatures. The use of this cure in meat and fish is strictly regulated by the FDA. Follow directions to the letter. DO NOT use more than directed. Normal use is a scant 1/4 teaspoon per pound of meat, 1 oz. to 25 lbs. of meat or 4 oz. per 100 lbs. of meat. Keep out of reach of children! For your safety and convenience, all our Backwoods Seasoning cure blends come with pre-measured packages of cure.

Overview of Gelatin, 1 Lb.
Gelatin is a binding agent. For use when making head cheese, souse and other lunch meats. Many say that gelatin supplementation helps improve joint function.
•   1 lb. package.

[KyNola]

Hey Ice,
Is LEM cure essentially the same as pink salt or cure #1?

KyNola

[ArnieM]

Thanks for the info Ice.  I've been kinda hesitant to dip my toe into the sausage-making waters.  I've seen 'kits' for making various kinds of smoked sausage.  They look like an easy way to go for a first-timer.  Do you have any opinion on any of them?  I was thinking of trying Kielbasa first.

[Habanero Smoker]

Nice post you started.

I does look like that LEM cure is another name for cure #1.

[pensrock]

Great idea Pat.
I'm sure NEPAS will be able to add to the list.

[BigJohnT]

Thanks for the info Ice.  I've been kinda hesitant to dip my toe into the sausage-making waters.  I've seen 'kits' for making various kinds of smoked sausage.  They look like an easy way to go for a first-timer.  Do you have any opinion on any of them?  I was thinking of trying Kielbasa first.

Don't start at 1PM unless your a night owl LOL... or steam them to get the IT up to 152F.

Your first kielbasa can be from ground pork to take one thing from the list...

The recipe for the Kielbasa I made is here.

John

[ArnieM]

Your first kielbasa can be from ground pork to take one thing from the list...

The recipe for the Kielbasa I made is here.

John

Thanks JT.  Your recipe is bookmarked.  :)

[Habanero Smoker]

Once the list is more complete, this may be a good idea for the recipe site.

[NePaSmoKer]

Nice list Pat.


I have some other items on a list but its at home.


nepas

[OU812]

Sodium Erythorbate: is a curing accelerator to speed up the curing process, as an antioxidant for the prevention of oxidative rancidity and to help avoid pigment oxidation. Erythorbate allows you to smoke and cook sausages containing cures immediately after stuffing. For hams, bacon, or whole muscle meats you can usually smoke and cook 24 hr after injection and brine curing. When used in sausage, add 1 oz per 100 lb of meat. For brines and injection, use 1 oz per gall of brine.

Encapsulated Citric Acid: Use when making summer sausage or snack sticks and that distinctive "tang", associated with reduced pH, is desired but the lengthy fermentation cycle is not. Add the citric acid to the meat at the end of the mixing process (make sure you do not grind the meat again) blend into the meat by hand or by mixer. If using a mixer, mix only until the acid is blended into the meat mix, usually about one min. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid. Encapsulated citric acid, a naturally occurring acid, that has been coated with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 F releasing the citric acid into the meat. This prevents the citric acid from releasing and prematurely lowering the pH. If the meats pH drops before the protein sets at 105-115 F you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly. Suggested usage for this purpose is 3 oz for 25 lb of meat.

[Habanero Smoker]

This has now been added to the recipe site. I have a problem with proof reading my own writing, so if you see any mistakes please inform me of them.

This is an ongoing project so check back. If you feel that any information is incorrect or if you wish to include additional information or an ingredient please contact me on the recipe site or PM me on the Bradley Forum. Since there is so much information obtained over the internet, both good and bad, if you do disagree or want to make additions please include the source of your information.

Sausage Ingredients

[NePaSmoKer]

Habs

Ya might want to add some of the following items too if you have not already.

Trehalose
Potassium Sorbate
The Bacto ferms

[Habanero Smoker]

Thanks for the suggestions, for starter cultures I was thinking of a seperate post since there are several out there. I can add Potassium Sorbate. As for trehalose, if you can link me to a source that uses this sweetner in sausage that would be helpful.

[Habanero Smoker]

They latest update on the recipe site is not compatible with all HMTL codes. Therefore the link within the page does not work. If you click on any of the links it will take you to the main page. Until a fix can be found, you will need to scroll down to find each individual ingredient.

The curing salts are listed in a separate section at the bottom of the page.

Sorry for any inconvenience.