QUESTION - Why cook to 160 degrees when using sure cure and smoked meat stabilizer in summer sausage?
Weathered100 last edited by
I have trouble getting the internal temp of venison/pork summer sausage and snack sticks up to 160 degrees without shrinkage and drying. If using sure cure and smoked meat stabilizer, why cook to that high a temperature? Doesn’t the cure kill the harmful bacteria?
@weathered100 I’m sure Jon or Austin will comment about the science but you still need to cook the meat-you don’t want raw sticks. If you’re having trouble getting sticks to temp we smoke for 2-4 hours to get the color right then into a water bath at 170F until sticks reach temp. We use a turkey fryer the strainer basket makes it easy to remove and rinse in cold water to stop the carryover cooking process. I’ve been questioned about the water bath, and no it doesn’t remove the smoke flavor, no it doesn’t make the meat watery, we use it with natural, cellulose, and collagen casings. Cooking in water is a very soft even heat, some use a sous vide cooker. I’ve never tried it we just put the pot on top of a wood stove in the shop works great, just put a temp probe in one stick and wait for it to hit 160F, shower with cold water we hang to dry, an hour or so, then into the cooler.
@Weathered100 First, great question! Second, @Parksider , as usual, is correct. Adding cure to a meat product is going to retard the growth of botulism spores but it is not going to make the meat safe to eat by itself, it still needs to get to 160° to fully kill off any harmful bacteria growing inside it. The same is true with Smoked Meat Stabilizer, it speeds up that conversion of Nitrite to nitric oxide faster than E. Coli can grow but it won’t kill it on its own, it still needs thermal processing to make it safe to consume.
As far as moving it to water, I have never done it but there is no reason it would not work and with a summer sausage the only “smoke” you would lose is what has accumulated on the outside of the fibrous casing. As you don’t eat a fibrous casing, this will not affect the taste.
I would vac pack it first just to be sure but I also don’t think finishing cooking it in water would make it watery. In fact, I think I would more worry about the opposite, that it would cook too much of the moisture out of the meat by cooking it directly in water.
Having said that though, if @Parksider has done it in the past and has not seen any noticeable deficiency in his finished product I would say it is probably fine to do it that way!
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?