Meat Hacks: Cooking cured sausages at the correct temperatures


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    Meat Hacks:Cooking cured sausages at the correct temperatures

    Learn about the importance of protein extraction when making a cured sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Why is cooking cured sausages at the correct temperature so important?
    One of the issues a lot of home processors have with cooking snack sticks or other cured sausages is that they end up with an overly dry snack stick. A snack stick is not supposed to be as juicy as a bratwurst but it should retain some of its moisture. There are a few reasons for this, the two most common are that you did not have the correct fat content or you cooked your product at too high of a temperature. You want to start cooking a cured sausage of any kind at a low temperature and gradually step it up 15-20° every hour or so. This allows the meat to cook evenly throughout and retain as much moisture as possible.

    For snack sticks you really want to start them out at 125 for 1 hour and then 140 for 1 hour before moving on to 155 for 2 hours and then 170 until the internal temp of the meat reaches 160. Some people go right to the 170 degrees to cook the snack stick, this is going to cause a few problems for you. First it is going to dry them out and second if it overcooks the outside of the product it will stop transferring heat to the inside and you end up with a burnt outside ring and an undercooked center!

    To show you what happens we are mixing and stuffing two batches the exact same way together but we are going to cook some of them with the approved method and some of them we will start out at a high temperature and let you see the results when they are done.

    The snack sticks are done cooking and as you can see the ones that we cooked at the correct temperature are pretty much perfect. The other batch however are tough, dry and the casing looks very unappetizing as well! So on your next batch of cured sausages make sure you are stepping up your cooking temperatures gradually!

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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

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    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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