Author Topic: New to sausage making  (Read 2569 times)

Offline CarmeloLabadie

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New to sausage making
« on: September 11, 2021, 10:22:33 am »
I just started smoking my own summer sausage and the first batch came out pretty good.  I have a question about curing though. I have seen where some people say to cure the meat for 2 or 3 days before stuffing into casings and others that cure the meat after it's in the casing.  And then the sausage mix I have says not to cure it over 24 hours. Who is right (or is there a "right")?  Also, after the sausage is done smoking does it need to be wrapped before freezing?  Thanks for any info.

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.