Pink cure, Mortons' quick cure, etc



  • Just getting into sausage making, advice on need for cure:
    If I am only making venison / pork breakfast sausage, italian sausage, “burger” from a blend of pork and venison with intent to freeze(not smoke) in 1# bags is it not necessary to use these added “cure” solutions. It seems they are targeted to jerky and smoked products meant for room temp / dry storage vs frozen storage, true?



  • @schreib You are correct. Cures are used to protect the meat when the temperature is in the danger zone between 40-140 degrees for extended periods like fermenting or things like curing and drying. Applies to jerky, bacon, ham, salumi, etc. You do not need a cure for grinding, spicing, packaging and then freezing. Just keep the meat and equipment as cold as possible. I typically put my grinder pieces (not the motor) in the freezer for a day before starting.


  • Walton's Employee

    @schreib What @DaFish13 said is correct, for any Fresh (non-smoked) product you don’t need to add cure as you won’t be slowly increasing the temperature so it should get to your intended temp much faster.



  • OK, interesting. So, you are implying, then, that during the smoking process while slowly ramping up to final smoking temp the risk is that bacteria have a chance to multiply and without the cure chemicals in place it is a breeding ground. However, also implied, since cooking breakfast sausage rapidly heats the food to temp in the frying pan it the process kills any bacteria there or attempting to multiply. . . right?!


  • Walton's Employee

    @schreib That is correct, when smoking sausage you are creating a perfect environment for bacteria, warm but not too hot (40-140°F) with plenty of moisture. So the cure helps block the growth of spores and bacteria but you still need to get the meat to 160 for beef, pork and wild game and 165 for poultry to kill everything. With a fresh product, you are taking it from the cooler or refrigerator and getting up to that 160 or 165° so quickly that it does not require a cure.



  • excellent, thanks.


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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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