One Of The Best Tips About How To Cure Sausage

Once curing salt has been added to the meat, the mixture needs to sit in the refrigerator for at least 24h.

How to cure sausage. That’s when the curing salts will. When you hear the phrase “cured,” it refers to a substance. The key to curing summer sausage is to keep the meat as cold as possible during the smoking process.

Incubate or hang the sausage to dry it out. Allow the air and wild yeast and cultures to start the drying fermentation process at around 32 degrees c. How long to cure summer sausage.

Mix the water, seasoning, and curing salt together and add to the meat block. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. 1.00 ounce legg cure (6.25% sodium nitrite) coarse grind the meat through a 1 inch plate.

Hold the sausage in the air for up to or. Because such sausages are cured by sodium nitrite, they only need to be cured for a short time before smoking. Cured sausage, on the other hand, is prepared by cooking it at low temperatures for an extended length of time.

Cold meat has a higher smoke point and will not break down as quickly as hot meat.