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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  • C

    @jonathon Black Bull, the name makes it sound like it would be a winner. Yes, I have done the injecting as well. I forgot about that. I thought the overall flavor was a little better with the brine, then a pat down, & the dry rub to finish it off.
    The Alabama trick. Well, more like the Dave trick, but definitely from Alabama. Occasionally I will add a can of Buffalo Rock Ginger Ale to my brine or injection liquid. Buffalo Rock, to my knowledge only available in Alabama. It is some real serious stuff No liquor though, but serious stuff. Just about like what Coke used to be. You either like this stuff o you don’t. We like it. We have let some folks try it & they definitely did not like it. I have never found an in between. I have never found a Ginger Ale quite like it in all my travels either. A few have been close, maybe, but not there. I few folks thought that some particular variety might be similar, but them having not tried both the Buffalo Rock & their brand, there is no comparison. How they got the name Buffalo Rock in Alabama. either I don’t remember or never learned. It seems to me that it might have been some sort of Texas thing, probably because I am thinking of Buffalo Gap, Texas. But, the fact of the matter is it apparently started over 150 years ago, but in Alabama. Good stuff!

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  • D

    @danbow

    Austin… Her sausage doesnt have the crust you speak of. Maybe the aluminum foil is what prevents that and also holds in the moisture. that keeps the consistency good.

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  • @jonathon ![alt text0_1544482249284_IMG_0823.jpeg
    Ribeyes

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  • That makes sense. May also be why the switch does not lock in reverse. Acts more like a pulse switch. I avoided using it with mixer just to be safe. Didn’t want to chance wrecking it. I did grind 20# of venison in less than two minutes. Great piece of equipment! Don’t know why I waited so long to get one. Quiet, smooth and efficient. If you’re able to find out more, please share. Thanks Austin.

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  • @gerygaub Absolutely, that is what I have done with the bellies in the past they always turn out fantastic! Good luck and let us know how it turns out!

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  • G

    So I can vacuum seal the belly with the vac sealer and after the 5 to 7 days remove it and smoke it?

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