Do I need a cure? Is his do able?

[ItemB]

I plan on making country style ring sausage stuffed into casings. After it is stuffed can I put it in the smoker at a low heat for a half hour or so to get a little smoker flavor on it. Then vacuum seal and freeze. Will I be ok without a cure doing this as long it gets fully cooked when I want to make a ring of sausage?

 

[sl1000794]

I'm not a sausage maker, but I'd think that all you would be doing is smoking the sausage casing and not imparting any smoke into the meat. Maybe you should smoke the ground sausage meat at a low heat and then cool the meat and stuff it into the casing.

 

[raider]

not sure about the cure, but when we hunted, we made ring sausage...

we mixed and stuffed as normal, but smoked it this time of year for bout 8-10 hours in a big home made smoker, starting at ~ 40 degrees and pulling it at ~ 100 degrees, then packaged and froze... this was too much smoke for some, but i don't think anything less than 3 hours will give you much flavor...

 

[guywhofishes]

True cold smoke is fine. Or liquid smoke. Any other method that brings the raw sausage to room/body temperatures (danger zone for botulism, etc.) demands pink (curing) salt.

 

[Hookin8easy]

From what I notice when we do ours the first hou at 120-140 is to dry the casing then it will accept the smoke flavor, usually put smoke to it another 1 1/2 hours at 130-140 then cooled quick. Always used a cure though, freeze em pickle, guess I was told you had to cure if smoking?

 

[wildeyes]

The way I do it is make the sausage put in casing hang sausage in smoker get temp up to 165 to (opens up the meat) give her the smoke for 1/2 hr or more depends who's there and how much I drink or how much smoke you want.

 

[eyexer]

just throw tender quick in with your ground meat.

 

[gr8outdoors]

We mix meat with seasoning stuff it and throw it in the smoker at about 160 degrees with smoke added for about half hour or so, depending on how much smoke flavor you want. The seasoning we use has a cure pack with it. We use Leos brand seasoning.

 

[sweeney]

I think a lot of premix spice packets already have tender quick in them

 

[ItemB]

The way I do it is make the sausage put in casing hang sausage in smoker get temp up to 165 to (opens up the meat) give her the smoke for 1/2 hr or more depends who's there and how much I drink or how much smoke you want.

Do you use a cure of some sort?

 

[BDub]

Just be safe and use the pink stuff.

 

[dust in the wind]

as with others, use a cure. You don't want to run the risk of getting any nasty bacteria in it.

 

[guywhofishes]

Pro Tip #28:

If you used a Gut Shark you will need 1 lb of pink salt for each lb of venison.

 

[johnr]

I have a farm buddy that has a smoke house 10' X 10', fricken huge that has been smoking meats for close to a century. He has a family recipe that is equally as old, and the best I have tasted. His ingredients are a guarded secret, but I know he uses tender quick in it.

I have helped him make it the last several years, however never think to take note as to what the amounts are that we are using, or even exactly what we put in.

We smoke it for about 1.5 hours, after the smoke house has warmed up. We hang the sausage on long iron rods right over a cedar fence post fire pit that is covered with a huge iron plate causing the smoke to roll out the sides and out the little chimney hole in the center of the smoke house.

Our ancestors made things much better than anything we have now, and sadly this beautiful smoke house will likely not carry on, as his kids are not in the area anymore, and the farm will be swallowed up by neighbors when that time comes.

 

[Account Deleted]

Our ancestors made things much better than anything we have now, and sadly this beautiful smoke house will likely not carry on, as his kids are not in the area anymore, and the farm will be swallowed up by neighbors when that time comes.

 

[guywhofishes]

Our ancestors made things much better than anything we have now, and sadly this beautiful smoke house will likely not carry on, as his kids are not in the area anymore, and the farm will be swallowed up by neighbors when that time comes.

yep - that sucks

 

[Account Deleted]

When I move next summer to our "forever" home, I'm thinking about building this:

 

[bigbrad123]

I always put cure in my sausage to be safe. Doesn't taste any different, just makes it pink instead of brown. After I stuff my casings, I always let them dry out first. I've read dry casings accept the smoke flavor better than putting wet casings into the smoker, especially if you are smoking for a lesser time. I'm not sure if that's true, but its what I do. I too don't like a strong smoke flavor for my deer sausage, so I smoke for about 2 or 3 hours and then finish it off in the oven for a couple hours. Turns out perfect.

 

[Brian Renville]

Our ancestors made things much better than anything we have now, and sadly this beautiful smoke house will likely not carry on, as his kids are not in the area anymore, and the farm will be swallowed up by neighbors when that time comes.[/QUOTE]

For sure. I was telling one of our guys in the kitchen the other day that damn near all the foods he thinks are great were created for survival reasons and were considered peasant food at some point. The female staff loves it when they mention carbs and I say it wouldn't matter if you did some work. I glad they have at least a tiny bit of a sense of humor.

 

[guywhofishes]

Maybe the Muslims are generally pissed off at life cuz of no pork or pork-enabled products. I know I would be. The little oinkers make so many great foods possible.