rich_green also if you do use cure and cook low and slow in smoker you must hold in fridge for 12 hours before putting in smoker, with or without smoke unless you use a cure accelerator
Re: Seasoning & Additives 102 Shelf Life and StorageI make fresh sausages like bratwurst style sausages, and I vacuum seal them after they are complete but after several months in the freezer they all have an off flavor like it’s old and not a good flavor. Do you recommend any type of additive that I can add to keep the flavor? I only use the seasoning and fresh meat nothing else.
davesdeer How do you feel about Nitrites? They have many functions and one of the is to help preserve flavor. Though, that flavor is supposed to be the hard to describe cured meat flavor. Adding Potassium Sorbate would be an option, though we don’t sell it in small quantities. Potassium Sorbate and Fresh Bloom would also be possibilities. Can you walk through your process a little? What is your meat block, is it cooked before, or after it is frozen, how is it packaged?
Jonathon I’m not against nitrates ( I use them in my bacon) I usually make this sausage from fresh or frozen pork and once the sausage is made I will hang it inside my walk in cooler to dry and then it’s vacuum sealed