Author Topic: New to sausage making  (Read 3521 times)

Offline CarmeloLabadie

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New to sausage making
« on: September 11, 2021, 10:22:33 am »
New to sausage making? You're not alone. Hunting for deer is a sport which many people enjoy, but some are stuck on the idea of hunting for meat. For those who are not able to hunt due to living in an urban environment or for some other reason, there are options which allow you to hunt without hunting.

One of these is hunting through your freezer. If you're looking to find out if hunting is right for you, here are some things you should know before you get started. Hunting through your freezer isn't easy, but it is an option for many people in certain circumstances. If you're interested in hunting through your freezer, you need to be aware of some things which can either help or get in your way.

Let's take a look at some of the things you may want to know about hunting through your freezer. The best way to find a hidden frozen treat is to look at the back label of the can. If the can is stamped with the words "Great Value," that's a good sign. But be sure to get the best deal you can.
« Last Edit: January 03, 2022, 11:59:57 pm by CarmeloLabadie »

Offline Habanero Smoker

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Re: New to sausage making
« Reply #1 on: September 11, 2021, 01:34:56 pm »
What I do is mix the cure in the water I am adding to the sausage, mix well so the cure is well distributed. Since the meat is ground and the cure is distributed throughout the meat it begins to react immediately, and I stuff it right away. At this point it can go directly in the smoker, but after stuffing you can refrigerate it for several days. I generally place it in the smoker the next day, because by the time I get it stuffed it is pretty late in the day. In addition, while you are drying the sausage, and applying the smoke at low temperatures, this accelerates the chemical reaction of the nitrites. If after adding the salt and cure to the ground meat unstuffed, and you let it cure, even for a little while, the mixture will stiffen and it becomes hard to extrude the meat through the tube when stuffing.

As for the directions on the mix, is it referring to after being stuffed and refrigerated? Prior to being stuffed?

When you freeze any food, it needs to be wrapped, and the better you wrap it the longer it will last in the freezer. If left unwrapped or poorly wrapped your sausage will be damaged by freezer burn, in a very short time. Vacuum sealing provides the best protection.



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