smoking Sausage season has begun
- Thread starter POTAWIE
- Start date
pepperoni is cold cured isn't it? Sorry I know I should google!
Potawie do you buy seasoning kits or do you have your own recipes and if you make your do you add nitrates or nitrites and arent some of the preservitives associated with migrains? My wife gets migrains and thats the last thing I need between "hot" hands and a headache I'll be back in the dog house for sure
There is a lot of debate when it comes to nitrates and nitites but I believe these cures are necessary when low temperatures are involved.
I use a lot of bought seasonings, and when I cold smoke I use nitrites to help prevent botulism. Nitrites are natural and are found in higher levels in many vegetables or anything with nitrogen, and are also produced naturally by our bodies. Too much nitrites however can be a bad thing so proper measurement is important. I think the nitrite cure I use calls for 1/4 tsp per pound of meat, and this should be mixed with seasonings and water and mixed well into the meat.
If your wife eats hams, bacon, or hotdogs then she's had meat cured with nitrites/nitrates and she should be ok
I use a lot of bought seasonings, and when I cold smoke I use nitrites to help prevent botulism. Nitrites are natural and are found in higher levels in many vegetables or anything with nitrogen, and are also produced naturally by our bodies. Too much nitrites however can be a bad thing so proper measurement is important. I think the nitrite cure I use calls for 1/4 tsp per pound of meat, and this should be mixed with seasonings and water and mixed well into the meat.
If your wife eats hams, bacon, or hotdogs then she's had meat cured with nitrites/nitrates and she should be ok
Damn! I will never get the OK for a stuffer. Not until the kids are grown anyways.
Can you make veggie sausages?
Based on the fact that I've seen veggie burgers, I'm going with a yes.rainbowberry said:
Nice Job!
I got a 5 lb. stuffer from the Sausage Maker.com.
A word on frankfurters (and sausages)-- once you make your own, you'll never go back to store bought!!!
I got a 5 lb. stuffer from the Sausage Maker.com.
A word on frankfurters (and sausages)-- once you make your own, you'll never go back to store bought!!!
LUCKYDOG said:
Yes quite a few times.
I'll dig out the recipe when I get home and post it.
Mortons Tenderquick is a good all around cure.http://www.mortonsalt.com
I use it for making my own tasso ham.I use a Waring meat grinder for my sausage.At around $100 not bad for small amounts.Grind your meat as cold as possible,and don't be afraid to add plenty of FAT!Sausage is not health food!
I use it for making my own tasso ham.I use a Waring meat grinder for my sausage.At around $100 not bad for small amounts.Grind your meat as cold as possible,and don't be afraid to add plenty of FAT!Sausage is not health food!
imaguitargod said:
Sure...but why would you want to? But then...if you sub veggies for meat and fat in a sausage, then it is no longer a sausage.
Cheers, TB.
sausage recipeshttp://www.bbq-porch.org
POTAWIE said:
"synthetic casings"......I believe a company called Trojan makes those.
Cheers, TB.
