I've always let my cased sausages rest for 24 hours in the 'fridge, but was unaware of the conversion to nitric oxide gas. So although I was performing the sausage preparation correctly, I was not aware of the chemical transformation that was taking place. Thanks for another fun AND scientifically serious video! Now onto some pork, cheddar and jalapeno sausage slated for the smoker!
I let mine rest also but without cure...u hope I wasn't risking possible damage ti the sausage...no one has gotten sick yet thankfully but now im wondering should I have done that.
This is quite possibly the most educational channel on the tube. I am not just talking about sausage or Salumi or Charcuterie. I am speaking of educational value. Eric job well done
how shelf stable is sn(6.25%)? i have a product called instacure but it only has around 1% of sn and it stopped working properly after a few months, called the company that sold it to me and they said yeah it has like a few months shelf life and i thought what a waste of time and money for me even though the stuff is cheap i did not want to go buy another pack only to use so little of it and for it to go to waste before im able to use it all,, so im wondering about these pink cures or prague powder if they are the same and if i can make them last longer by either vacuum sealing them after each use or some tight lid jar or just ziploc bag?
Another easy to digest and informative video; Thank You. I certainly would be interested in learning more about cure accelerators. Happy New Year and here's to continued success in 2023.
Is there any downfall to letting your meat cure in the fridge for more than 24 hours? Have seen conflicting arguments on this saying the cure breaks down and becomes Less effective? I Have a batch of summer sausage I plan on grinding and seasoning Friday night but won’t be able to stuff and smoke until Sunday night/Monday morning
Can you do a brisket in brine to corned beef and what you use in it? Are you using curing salt and S. erythrobate ? I would really appreciate that thanks
2 Guys and a Cooler?? REally? Like really?????? How am i supposed to watch a chanel about food while i constantly have the image of a cup full of shtt in my mind...
What I don't understand is that our family has been making soppressata for generations without nitrites. There are only 4 ingredients, salt, fennel, paprika and cayenne pepper. The salt ratio is 1lb of salt to 35lbs of meat. We only make it in the winter and weather permitting, try to keep it out of the danger zone in our cold room but mother nature does not always cooperate.
Does it matter when you add the curing salt? If it turns into a gas, does it dissipate if you add it to cubed meat and let it rest overnight before grinding? Also, is it okay to add to ground meat and let that sit overnight before casing? Or is it best to add it right before stuffing the casings? Thanks for all the great info.
i always was under impression is that cure #2 used in dryed sausages such as salamis because it takes few weeks to decompose. but i thought that #1 will start decompose during cooking. when you hot smoke sausage it takes about 6-9 hours. are you saying that hot smoking will not help decomposing? also if nitric oxide does all the work it would be gone by time we start cooking what would. save from patagens? most of the literature says with #1 it is ok to start cooking immediately.
That is correct. The conversion to nitric oxide has to happen in order for the sausage to be safe to cook at low temps. You have to know that the actual conversion of nitric oxide actually takes over 3 weeks to fully convert. In the first 12-24 hours a good majority of the nitrites are converted (enough to protect your meat) but the rest of the conversion usually happens in your refrigerator after the sausage is cooked. There is lots to understand about this ingredient and unfortunately most people have no clue how it works. That is why there is so much bad information on the web. Speaking of which, could you link me the literature that states it's ok to start cooking immediately after adding cure #1. Reason being is because I've never seen that in print before and because that is very bad information. You should wait at least 12 hours after adding the curing salt to cook your sausages..
For a sausage I intend to cold smoke, is it detrimental if I let it sit in the refrigerator for longer than 24 hours? Does it do any harm if I, say, let it sit for 3 days before smoking? This is for something like a smoked sausage or snack stick type application. Thank you!
Great video, good information. Though i think you may have some people confused. If you are making sausage and cook it immediately there is no reason to properly cure it. The ground material has all been exposed to air and bacteria but as long as you stay out of the danger zone for less than 2 hours its completely fine. The only time you need to cure sausage is if your going to store it for later use and are going have have it in the danger zone for longer than 2 hours as in cold smoking. The same reason we can go buy ground beef or ground pork, keep it in the fridge for a few days and take it out and cook it. The cold of the fridge prevents bacteria from growing because cold is bacteriostatic. Even if you take the meat out of the fridge its completely fine as long as you stay out of the danger zone temps for under 2 hours and then cook it properly. If i'm making sausage for a party and i'm going to cook it immediately, i never use curing salts and has been completely fine.
If the cure is creating a gas does it work best to have the meat in a tightly sealed container for the 24 hrs? I usually cure then stuff after 24 hrs. To take a taste test before stuffing.
Love to see a video of cure accelerator. And is there a taste difference between them? Bc I know encapsulated citric acid gives that tangy flavour. I’m guess most cure accelerators will lower the ph and do the same?
And the science behind sausage making proper sausage making. I don't want to be using my food products making someone sick or sending them to the hospitals are worse than that a permanent residence. I will be looking for the video on curing my sausages.
I'm new to this sausage making do I have to use curing salt if im not smoking the sausage and I'm just making it for the freezer pork,deer ???????????????
Eric, I love watching your sausage making videos; the techniques and styles are amazing. I also have found your food safety videos very informative as a lot of videos out there are showing practices that can actually harm someone. You have opened my eyes in a couple of these.
Many thanks Eric for your hard work on these videos and the time you spend reading and answering all the comments/questions. Just read about Ecocure # 1 and 2 on the SausageMaker site. Wow! My head is spinning. Is it a 100% 1:1 replacement for Instacure #1? Can I toss my traditional curing salts and switch to Ecocure? Maybe I missed it, but I didn't see "FDA Approved" on this new "Secret Sauce."
Hi, this is Nick. I’m new on your channel. I did like your instruction and advises. I saw online the sausage maker, celery powder for cure. Do you have used it before? What is your opinion?
Hi Nick. Just to make sure I understand you clearly, did you say, " I didn’t like your instruction and advise"? What specific instruction or advice did you not like? As far as celery powder, I have used it before. When using celery powder, ALWAYS use a cure accelerator. You can use cherry powder or sodium erythorbate but one is needed. Also, not all celery powders are created equally, some impart a celery flavor to your meat. The one from the Sausage Maker is good and doesn't add too much of a celery flavor.
@@2guysandacooler I make Romanian traditional sausage: salt, black pepper, garlic, and paprika. After that cold smoke, and let it dry and sometime, I don’t like that dark color. I know some people are using cure salt 1, but I’m not comfortable…… and for long research I found this natural way to preserve sausage. It’s good for preserving prosciutto?( speck). Sorry, I apologize again for that 🫡
Personally hate the "hammy" flavor that sodium nitrite and sodium phosphate (lots of ruined T-day turkeys) cause, but maybe worse, I get a bad allergic reaction to the sodium nitrite, sodium erythorabate and sodium phosphate found in meats in the form of inflammatory arthritis. Taking half teaspoon of cider vinegar helps move the pain on if you get such an allergic attack as I do. The joys of home fixing mean using just sea salt or pink hymalayan salt plus herbs like crushed up celery seed and pepper etc.
So curing salt is only used when you're going to cold smoke the sausage before cooking. But if you're dry aging at 12C~13C do you still use curing salts or just bacterial culture?
What happens if you don't use curing at all..I've made bratwurst before and kept it cool the whole process. Just salted it. If it's kept under 45f is there still any need to use curing salts?
It is good to drill more in the additives to sausages. There is a lot that is either not known amount the hobbyists or misunderstood. And this is specifically when it comes to safety. Also - with adding additives - one should cross check to commercially available products - specifically on the benefits that a hobbyists would have producing their product vs the commercially available. Flavor is one big part and cost of course but sometimes users may avoid commercial product because of a specific benefit they are looking for or lack of trust towards the commercial product. Either way - I am thankful you are bringing this subject to the front line.
Once in awhile I use some Tender Quick. Most of the time I add Gin from the freezer instead of water. Let that setup overnight. I skip the details at a picnic. The alcohol cooks out and someone said "yuck gin"
This might be a stupid question, but I'm new to this and I need to be sure. If I make a sausage and I poach or smoke it at high enough temperature, will it then be safe to store in the fridge since its cooked? or is there still a possibility for sausage poisoning.
I just watched a guy make jalapeño cheddar deer sausage. Was brat style… he used ps seasoning and it came with maple cure. Why use a cure on some brat or cook right after stuffing?
I always let me sausages rest in the fridge over night before smoking, but I was told the reason was so the casings stick to the protein. Now I understand the real reason of why I should be doing it. Thank you.
Accelerators and their use seems to be shrouded in more mystery than use of cures. I always question why a recipe adds accelerators to something like bacon then leaves the meat to age (“cure” ) for the same amount of time as a recipe without accelerators. If it truly accelerators the curing process why is there an aging step at all?
Sorry if this is a silly question, but why would you use a cure in the first place if you’re planning on eating the sausage the next day? When I make sausages, I don’t use a cure. I rest in the fridge for 24 hrs then eat or freeze. Should I always be using no 1 cure? Always assumed cures were for salamis etc.
It all comes down to how your sausage is going to be cooked/prepared. If the sausage is going to be in the "danger zone" temps for longer than 2 hours (and I'm talking about the meats internal temp) like when you cold smoke sausages or cook them low and slow, then you would use cure #1 to help protect it against unwanted bacteria. If you are making a fresh sausage that's going to be cooked hot and fast, then there's no need to use cure
Doesn't Ascorbic Acid also accelerate nitrite conversion or is it just for color retention? And doesn't curing salt conversion (to nitric oxide) cease or slow if temperature drops BELOW 38°F ?
If going straight from stuffer to grille (typically 275-450°F) isn't a sausage going to be cooked to safe temperature (160°F) within the time frame of 4 hrs (to achieve 140°F), negating the use of curing salt (#1) as prudent? Which has incidentally brought an old recollection to the forefront of my conscience......doesn't nitrite convert to oxide at 160°F, thereby rendering its existence / health scare concern mute?
So there's 2 issues here. The first is how the sausage is cooked. If it's cooked hot and fast like you mentioned, then yes curing salts are not needed. As far as nitrite converting, the range is huge 33f - 350f. The issues that come up when trying to convert nitrites at higher temps is that unconverted nitrites will tend to bond with amines forming nitrosamines. Nitrosamines are considered carcinogens. If someone plans on putting cure #1 in their sausage, the best practice is to let the cure work properly before cooking. This will yield the best and safest results
Would love to see a video on cure accelerators. Specifically, how they work and does it hurt anything to rest a sausage in the refrigerator if an accelerator was used?
So when we make our summer sausage we grind and mix it with Morton tender quick then stuff it let it hang for 2 days then cold smoke it. After 60-70 years it hasn’t got anyone sick our we doing it incorrectly
sounds like you are doing it right. Morton's tender quick has nitrites and nitrates as well as salt and sugar. This is a different form of curing salts.
Why need curing salts at all if you want to cook it immediately after casing it? It’s just like grounded meat with a casing around it. If I plan to eat it immediately I’m not worried about botulism which the curing salts help to prevent.
I love this video and the easy to understand delivery!!! I’ve never used curing salts but I’m considering the use of celery seed powder…… does it pose the same risk if cooked immediately? (Obviously it won’t have time to cure, but my question is strictly health related)
Thanks Micah. Yes. Celery powder or beet powder, basically any form of Nitrite used in meats will have the same issue. BTW. You want Celery juice (or celery juice powder) to cure meat, not celery seed powder - I forgot to tell you the last time we talked.
@@2guysandacooler Oh ok! I sure appreciate you helping me! One more question….. would it work if we juiced store bought celery, or does it need to be more potent?
Juicing store bought celery would work. Here's the issue. Celery naturally contains both nitrites and nitrates. If you use Celery juice I would give it a full 24 hours before cooking. This will allow the natural antioxidants in celery juice break down the nitrates and nitrites. I don't personally recommend this method due to the uncertainty in the amounts that you should use. Hope that helps
Have a couple cure #1 questions. When I cure meat for sausage I first cut it into 1” to 2” cubes weigh it then add the appropriate amount of cure and the salt the recipe calls for then cover with a towel and refrigerate for 2 days. Then grind, mix, stuff and smoke to ~ 155° F. I have noticed that some recipes such as kabanosy after smoking say to hang at room temp. for 20 days and others say to bloom for 2 hrs. then refrigerate and if not consumed within a few days to freeze. So my questions are how long can I safely hang sausage prepared as above to dry before smoking and how long after smoking? also does the cure penetrate the fat or just the meat? Thanks in advance Also I have read many cure related subjects and watched countless videos and found a lot of useful information on witch cure to use, when and how but nothing definitive on what the time limitation is at room temp
So there are a few factors to take into consideration. The diameter of the sausage, the ph of the meat, and the conditions that it's hanging in. When you add cure #1 you are adding 1 layer of protection to your meat. Salt is another layer of protection, smoking is also another layer of protection, also slow cooking (which reduces moisture) is another layer of protection. So, there's lots of things going on here. Kabanosy is an interesting sausage because it's usually in a very small diameter casing (dries quickly). When you add salt and cure you will get roughly month of protection from the nasty bacteria, when you smoke and cook the kabanosy you will add another several layers of protection (by in essence pasteurizing the sausage and giving it smoke which is antimicrobial) . The 20 days of drying reduces the water activity making the product completely shelf stable. So you should be good to go. Every sausage is different depending on how it was processed and how large it is. There is no 1 rule that applies to all of them.
I'm very confused ... why do meat kabobs , and burgers not need curing salt but then you put it in a casing it all of a sudden needs a curing salt? I thought this video would ansewr that... i did check out the other videos also... and stll didn't get an answer
It's all about the danger zone. If the temperature of your meat will be in the danger zone (40f-140f) for more than 2 hours, then you should add curing salts. So, with that at your baseline, if you made burgers and left the raw patties out all day before cooking then they should have curing salts.
Does the conversion happen equally good in the freezer, or if boiled like e.g. bratwurst or mortadella? Or more to the point, is the 12-24 hours irrespective of what temperatures the meat has been exposed to during those 12-24 hours please?
Great question. Freezing meat halts the conversion process. In the refrigerator the conversion process is slow. How the sausage is cooked also effect conversion rates. The recommended way to do it would be to refrigerate so that the meat can be properly cured, and the rest of the nitrites get converted through a slow cooking and then eventually storage time. From what I've read it seems that when cooking between 100f and 175f a portion of the remaining nitrites get converted,
@@2guysandacooler Thanks. As always a really interesting subject certainly prompting me to think about my process instead of just doing as I have always done.
I would like to see a video on erythorbate! I have been using it in my bacon curing recipes to make sure the nitrite level is low, I think it has to be in commercial bacon by law!? Klaus
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? [โกงไหมครับ ep.88 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
Well.....I think I speak for everyone when I say we need a cure accelerator video.
Consider it done!!
And a similar video about cure #2! (And what the difference is at a chemical level)
I second Scott Life’s motion re: cure #2. Thank you for all your efforts to make us safer and better!
Im very happy about alls your videos. Happy new year for everyone , everywhere and still process your meat ! 🥩🥓🍗🍖😀
I also concur.
BTW, hope all had a blessed Christmas
Have Happy and SAFE New Year.
Thanks Eric, family and crew.
I've always let my cased sausages rest for 24 hours in the 'fridge, but was unaware of the conversion to nitric oxide gas. So although I was performing the sausage preparation correctly, I was not aware of the chemical transformation that was taking place. Thanks for another fun AND scientifically serious video! Now onto some pork, cheddar and jalapeno sausage slated for the smoker!
SWEET!!!! 🤤
I let mine rest also but without cure...u hope I wasn't risking possible damage ti the sausage...no one has gotten sick yet thankfully but now im wondering should I have done that.
This is quite possibly the most educational channel on the tube. I am not just talking about sausage or Salumi or Charcuterie. I am speaking of educational value. Eric job well done
Awesome thanks what about number 2?
how shelf stable is sn(6.25%)? i have a product called instacure but it only has around 1% of sn and it stopped working properly after a few months, called the company that sold it to me and they said yeah it has like a few months shelf life and i thought what a waste of time and money for me even though the stuff is cheap i did not want to go buy another pack only to use so little of it and for it to go to waste before im able to use it all,, so im wondering about these pink cures or prague powder if they are the same and if i can make them last longer by either vacuum sealing them after each use or some tight lid jar or just ziploc bag?
Another easy to digest and informative video; Thank You.
I certainly would be interested in learning more about cure accelerators.
Happy New Year and here's to continued success in 2023.
Yes to an cure accelerator video. Also information on the impact variables on nitrate/nitrite conversion such as.. Time, temp, pH, sugar etc
Spot on. It's about time someone cleared the air on Cure #1. Great video!
Safely Cure Your Meats WITHOUT Nitrites | EcoCure
2 Guys & A Cooler
already on my watch list
Is there any downfall to letting your meat cure in the fridge for more than 24 hours? Have seen conflicting arguments on this saying the cure breaks down and becomes Less effective? I Have a batch of summer sausage I plan on grinding and seasoning Friday night but won’t be able to stuff and smoke until Sunday night/Monday morning
I have never used a curing agent and never had an issue. Am I just lucky? I cook my sausage right after stuffing.
Why wouldn't you "always" use a cure accelerator ?
Can you do a brisket in brine to corned beef and what you use in it? Are you using curing salt and S. erythrobate ? I would really appreciate that thanks
I love to watch how this channel grows. Great content. You have inspired a lot of my projects. ❤
Thanks so much 😊
2 Guys and a Cooler?? REally? Like really?????? How am i supposed to watch a chanel about food while i constantly have the image of a cup full of shtt in my mind...
What I don't understand is that our family has been making soppressata for generations without nitrites. There are only 4 ingredients, salt, fennel, paprika and cayenne pepper. The salt ratio is 1lb of salt to 35lbs of meat. We only make it in the winter and weather permitting, try to keep it out of the danger zone in our cold room but mother nature does not always cooperate.
Love to see a video on cure accelerators. As always very informative content, thank you.
Does it matter when you add the curing salt? If it turns into a gas, does it dissipate if you add it to cubed meat and let it rest overnight before grinding? Also, is it okay to add to ground meat and let that sit overnight before casing? Or is it best to add it right before stuffing the casings? Thanks for all the great info.
Yes please! a video on cure accelerators would be great. Thank you
i always was under impression is that cure #2 used in dryed sausages such as salamis because it takes few weeks to decompose. but i thought that #1 will start decompose during cooking. when you hot smoke sausage it takes about 6-9 hours. are you saying that hot smoking will not help decomposing? also if nitric oxide does all the work it would be gone by time we start cooking what would. save from patagens? most of the literature says with #1 it is ok to start cooking immediately.
That is correct. The conversion to nitric oxide has to happen in order for the sausage to be safe to cook at low temps. You have to know that the actual conversion of nitric oxide actually takes over 3 weeks to fully convert. In the first 12-24 hours a good majority of the nitrites are converted (enough to protect your meat) but the rest of the conversion usually happens in your refrigerator after the sausage is cooked. There is lots to understand about this ingredient and unfortunately most people have no clue how it works. That is why there is so much bad information on the web. Speaking of which, could you link me the literature that states it's ok to start cooking immediately after adding cure #1.
Reason being is because I've never seen that in print before and because that is very bad information. You should wait at least 12 hours after adding the curing salt to cook your sausages..
For a sausage I intend to cold smoke, is it detrimental if I let it sit in the refrigerator for longer than 24 hours? Does it do any harm if I, say, let it sit for 3 days before smoking? This is for something like a smoked sausage or snack stick type application. Thank you!
There is no harm in that.
Great video, good information. Though i think you may have some people confused. If you are making sausage and cook it immediately there is no reason to properly cure it. The ground material has all been exposed to air and bacteria but as long as you stay out of the danger zone for less than 2 hours its completely fine. The only time you need to cure sausage is if your going to store it for later use and are going have have it in the danger zone for longer than 2 hours as in cold smoking. The same reason we can go buy ground beef or ground pork, keep it in the fridge for a few days and take it out and cook it. The cold of the fridge prevents bacteria from growing because cold is bacteriostatic. Even if you take the meat out of the fridge its completely fine as long as you stay out of the danger zone temps for under 2 hours and then cook it properly. If i'm making sausage for a party and i'm going to cook it immediately, i never use curing salts and has been completely fine.
Excellent... please dive into sodium erythorbate, would love that video
If the cure is creating a gas does it work best to have the meat in a tightly sealed container for the 24 hrs? I usually cure then stuff after 24 hrs. To take a taste test before stuffing.
It doesn't matter as the gas is being released through the inside of the sausage
Love to see a video of cure accelerator. And is there a taste difference between them? Bc I know encapsulated citric acid gives that tangy flavour. I’m guess most cure accelerators will lower the ph and do the same?
Most cure accelerators don't affect the flavor. ECA is unique in that way
I'm so glad to be able to listen to you and your sausage making techniques .
And the science behind sausage making proper sausage making. I don't want to be using my food products making someone sick or sending them to the hospitals are worse than that a permanent residence. I will be looking for the video on curing my sausages.
great content.!!! would you please talk about curing accelerators?
cheers from Mexico
Very informative. All the best for the new year
I'm new to this sausage making do I have to use curing salt if im not smoking the sausage and I'm just making it for the freezer pork,deer ???????????????
Eric, I love watching your sausage making videos; the techniques and styles are amazing. I also have found your food safety videos very informative as a lot of videos out there are showing practices that can actually harm someone. You have opened my eyes in a couple of these.
Awesome! Thank you!
Will work well on the neighbors...whoops said too much.😅😅😅
Many thanks Eric for your hard work on these videos and the time you spend reading and answering all the comments/questions. Just read about Ecocure # 1 and 2 on the SausageMaker site. Wow! My head is spinning. Is it a 100% 1:1 replacement for Instacure #1? Can I toss my traditional curing salts and switch to Ecocure? Maybe I missed it, but I didn't see "FDA Approved" on this new "Secret Sauce."
Hi, this is Nick. I’m new on your channel. I did like your instruction and advises. I saw online the sausage maker, celery powder for cure. Do you have used it before? What is your opinion?
Hi Nick. Just to make sure I understand you clearly, did you say, " I didn’t like your instruction and advise"? What specific instruction or advice did you not like?
As far as celery powder, I have used it before. When using celery powder, ALWAYS use a cure accelerator. You can use cherry powder or sodium erythorbate but one is needed. Also, not all celery powders are created equally, some impart a celery flavor to your meat. The one from the Sausage Maker is good and doesn't add too much of a celery flavor.
@@2guysandacooler ohhhh sorry for my English 🤦♂️🤦♂️🤦♂️ I didn’t mean that I was trying to say I like your advice
@@2guysandacooler I make Romanian traditional sausage: salt, black pepper, garlic, and paprika. After that cold smoke, and let it dry and sometime, I don’t like that dark color. I know some people are using cure salt 1, but I’m not comfortable…… and for long research I found this natural way to preserve sausage. It’s good for preserving prosciutto?( speck). Sorry, I apologize again for that 🫡
Cure Accelerators video a big YES! This video answered my questions about fast curing. Thanks!
Eric, what about Mortons tender quick?
Personally hate the "hammy" flavor that sodium nitrite and sodium phosphate (lots of ruined T-day turkeys) cause, but maybe worse, I get a bad allergic reaction to the sodium nitrite, sodium erythorabate and sodium phosphate found in meats in the form of inflammatory arthritis. Taking half teaspoon of cider vinegar helps move the pain on if you get such an allergic attack as I do. The joys of home fixing mean using just sea salt or pink hymalayan salt plus herbs like crushed up celery seed and pepper etc.
So curing salt is only used when you're going to cold smoke the sausage before cooking. But if you're dry aging at 12C~13C do you still use curing salts or just bacterial culture?
What happens if you don't use curing at all..I've made bratwurst before and kept it cool the whole process. Just salted it. If it's kept under 45f is there still any need to use curing salts?
It is good to drill more in the additives to sausages. There is a lot that is either not known amount the hobbyists or misunderstood. And this is specifically when it comes to safety. Also - with adding additives - one should cross check to commercially available products - specifically on the benefits that a hobbyists would have producing their product vs the commercially available. Flavor is one big part and cost of course but sometimes users may avoid commercial product because of a specific benefit they are looking for or lack of trust towards the commercial product. Either way - I am thankful you are bringing this subject to the front line.
Do I need cure #1 when I make my bulk breakfast sausage? I don't do any kind of smoking, it just goes into 1lb meat bags and to the freezer.
Thanks Eric for this video, it explains a lot. What books or literature do you recommend for in depth information about this topic?
Once in awhile I use some Tender Quick. Most of the time I add Gin from the freezer instead of water. Let that setup overnight. I skip the details at a picnic. The alcohol cooks out and someone said "yuck gin"
Hello there, can you explain for usinf # 1 cure salt and when required to use #2 salt cure ?
Thanks
This might be a stupid question, but I'm new to this and I need to be sure.
If I make a sausage and I poach or smoke it at high enough temperature, will it then be safe to store in the fridge since its cooked? or is there still a possibility for sausage poisoning.
If your sausage is fully cooked, you can store in the fridge for several days afterwards without any problems
@@2guysandacooler Also without using any curing salt?
- thanks for the quick answer :)
yes.
Will it be safe if you Case fresh ground meat with Cure #1 mixed in and let it rest in the Frig for 12 to 24 hours before Cold Smoking the Sausage?
I just watched a guy make jalapeño cheddar deer sausage. Was brat style… he used ps seasoning and it came with maple cure. Why use a cure on some brat or cook right after stuffing?
Do you develop more flavor using a cure accelerator yet still giving the sausage 12-24 hours to rest under refrigeration?
All about curing salts well said but anyone ask how healthy those additives are for our body? I will forgo them and just use pure salt like old times.
Another outstanding video!!
You have upped my charcuterie game exponentially, New Years was awesome!
But if the recipe uses #1 salt and ECA... you shouldn't let that sit 12-24 hours, right?
I only use ordenary salt and it warks perfekt. Why use all the se cemicals.?
Call me slow but if the nitrite gets converted to gas, how does that affect the sausage casing? Does it expand?
what if you put your ground sausage in 1 pound bags or casings and then put them in the freezer???
How good is kosher salt for curing sausage that will be cold smoked
If you use curing salt do you still use regular salt?
4:06 - Where does the nitric oxide gas goes? Still stays within the sausage or escapes into the fridge and then to the atmosphere? Thanks
What is Morton tender quick considered ? #1 or #2 ?
I always let me sausages rest in the fridge over night before smoking, but I was told the reason was so the casings stick to the protein. Now I understand the real reason of why I should be doing it. Thank you.
CURE TIME A GOOD DESCRIPTION OF GOOD AND BAD PROCEDURES AND WE FOLLOW YOUR EXAMPLE IN THOUGHT AND FUTURE SASUAGE PRODUCTION
Accelerators and their use seems to be shrouded in more mystery than use of cures. I always question why a recipe adds accelerators to something like bacon then leaves the meat to age (“cure” ) for the same amount of time as a recipe without accelerators. If it truly accelerators the curing process why is there an aging step at all?
Thanks guys very interesting subject I think many people are unaware of , would be great to learn more about this
What is your info on Morton salt tender quick?
I'd hear your input on cure accelerators.👍
I have made sausage before but never used nitates because I had no knowledge how thet worked
I don't know, I read the ingredients on these curing salts and I see some bad stuff in there😢
Sorry if this is a silly question, but why would you use a cure in the first place if you’re planning on eating the sausage the next day? When I make sausages, I don’t use a cure. I rest in the fridge for 24 hrs then eat or freeze. Should I always be using no 1 cure? Always assumed cures were for salamis etc.
It all comes down to how your sausage is going to be cooked/prepared. If the sausage is going to be in the "danger zone" temps for longer than 2 hours (and I'm talking about the meats internal temp) like when you cold smoke sausages or cook them low and slow, then you would use cure #1 to help protect it against unwanted bacteria. If you are making a fresh sausage that's going to be cooked hot and fast, then there's no need to use cure
You dont need curing salt for home use!
Great stuff as always.
Thank you for this information👌
Please make that video on cure accelerators!!
Is there a substitute for “ taste of Italy”? It’s so expensive
Solid video as usual from the cooler.
So glad I watched this video
Doesn't Ascorbic Acid also accelerate nitrite conversion or is it just for color retention? And doesn't curing salt conversion (to nitric oxide) cease or slow if temperature drops BELOW 38°F ?
Yes. Ascorbic acid is also a cure accelerator and an antioxidant. Above freezing and below 38 the cure still converts, it's just a little bit slower
I have kidney disease I need to make my own
Yes, p,ease…more info on the cure accelerator.
Can I freezer the sausage for 24 hour?
Hand over the cure accelerator video!
Another great video with lots of good information. I would like to see the video on cure accelerators.
Another great video, sensai
Cure acceleration video!!
Please do the video! Thanks
Seasonings have what ya need.
If going straight from stuffer to grille (typically 275-450°F) isn't a sausage going to be cooked to safe temperature (160°F) within the time frame of 4 hrs (to achieve 140°F), negating the use of curing salt (#1) as prudent? Which has incidentally brought an old recollection to the forefront of my conscience......doesn't nitrite convert to oxide at 160°F, thereby rendering its existence / health scare concern mute?
So there's 2 issues here. The first is how the sausage is cooked. If it's cooked hot and fast like you mentioned, then yes curing salts are not needed. As far as nitrite converting, the range is huge 33f - 350f. The issues that come up when trying to convert nitrites at higher temps is that unconverted nitrites will tend to bond with amines forming nitrosamines. Nitrosamines are considered carcinogens. If someone plans on putting cure #1 in their sausage, the best practice is to let the cure work properly before cooking. This will yield the best and safest results
Great video, thank you.
Please do one on cure accelerator
Would love to see a video on cure accelerators. Specifically, how they work and does it hurt anything to rest a sausage in the refrigerator if an accelerator was used?
You got it. To answer your question - no, it doesn't hurt to use an accelerator and rest your sausage
If you're making sausages to cook immediately, would you even need to cure them?
that's true
So when we make our summer sausage we grind and mix it with Morton tender quick then stuff it let it hang for 2 days then cold smoke it. After 60-70 years it hasn’t got anyone sick our we doing it incorrectly
sounds like you are doing it right. Morton's tender quick has nitrites and nitrates as well as salt and sugar. This is a different form of curing salts.
Why need curing salts at all if you want to cook it immediately after casing it? It’s just like grounded meat with a casing around it. If I plan to eat it immediately I’m not worried about botulism which the curing salts help to prevent.
You don't need curing salts in a fresh sausage
What is anti oxydents used in other TH-cam videos ?
What is binders?
What is sodium ethorbate ? Why it is used
I love this video and the easy to understand delivery!!! I’ve never used curing salts but I’m considering the use of celery seed powder…… does it pose the same risk if cooked immediately? (Obviously it won’t have time to cure, but my question is strictly health related)
Thanks Micah. Yes. Celery powder or beet powder, basically any form of Nitrite used in meats will have the same issue. BTW. You want Celery juice (or celery juice powder) to cure meat, not celery seed powder - I forgot to tell you the last time we talked.
@@2guysandacooler Oh ok! I sure appreciate you helping me! One more question….. would it work if we juiced store bought celery, or does it need to be more potent?
Juicing store bought celery would work. Here's the issue. Celery naturally contains both nitrites and nitrates. If you use Celery juice I would give it a full 24 hours before cooking. This will allow the natural antioxidants in celery juice break down the nitrates and nitrites. I don't personally recommend this method due to the uncertainty in the amounts that you should use. Hope that helps
@@2guysandacooler You always help! Thanks!!!
Have a couple cure #1 questions. When I cure meat for sausage I first cut it into 1” to 2” cubes weigh it then add the appropriate amount of cure and the salt the recipe calls for then cover with a towel and refrigerate for 2 days. Then grind, mix, stuff and smoke to ~ 155° F. I have noticed that some recipes such as kabanosy after smoking say to hang at room temp. for 20 days and others say to bloom for 2 hrs. then refrigerate and if not consumed within a few days to freeze. So my questions are how long can I safely hang sausage prepared as above to dry before smoking and how long after smoking? also does the cure penetrate the fat or just the meat? Thanks in advance
Also I have read many cure related subjects and watched countless videos and found a lot of useful information on witch cure to use, when and how but nothing definitive on what the time limitation is at room temp
So there are a few factors to take into consideration. The diameter of the sausage, the ph of the meat, and the conditions that it's hanging in. When you add cure #1 you are adding 1 layer of protection to your meat. Salt is another layer of protection, smoking is also another layer of protection, also slow cooking (which reduces moisture) is another layer of protection. So, there's lots of things going on here. Kabanosy is an interesting sausage because it's usually in a very small diameter casing (dries quickly). When you add salt and cure you will get roughly month of protection from the nasty bacteria, when you smoke and cook the kabanosy you will add another several layers of protection (by in essence pasteurizing the sausage and giving it smoke which is antimicrobial) . The 20 days of drying reduces the water activity making the product completely shelf stable. So you should be good to go.
Every sausage is different depending on how it was processed and how large it is. There is no 1 rule that applies to all of them.
@@2guysandacooler Thanks. Your videos are exceptional
Thanks so much for sharing this info. I assume you should also let the sausage cure before. Old smoking, is this correct?
Yes
Can I leave my sausage rest with curing salt for more than 24 hours before smoking?
Yes
I'm very confused ... why do meat kabobs , and burgers not need curing salt but then you put it in a casing it all of a sudden needs a curing salt? I thought this video would ansewr that... i did check out the other videos also... and stll didn't get an answer
It's all about the danger zone. If the temperature of your meat will be in the danger zone (40f-140f) for more than 2 hours, then you should add curing salts. So, with that at your baseline, if you made burgers and left the raw patties out all day before cooking then they should have curing salts.
Does the conversion happen equally good in the freezer, or if boiled like e.g. bratwurst or mortadella? Or more to the point, is the 12-24 hours irrespective of what temperatures the meat has been exposed to during those 12-24 hours please?
Great question. Freezing meat halts the conversion process. In the refrigerator the conversion process is slow. How the sausage is cooked also effect conversion rates. The recommended way to do it would be to refrigerate so that the meat can be properly cured, and the rest of the nitrites get converted through a slow cooking and then eventually storage time. From what I've read it seems that when cooking between 100f and 175f a portion of the remaining nitrites get converted,
@@2guysandacooler Thanks. As always a really interesting subject certainly prompting me to think about my process instead of just doing as I have always done.
What precentage of curing salt would would say is ok for pork sausages ?
.25% of cure #1
Thank you so much.
I would like to see a video on erythorbate! I have been using it in my bacon curing recipes to make sure the nitrite level is low, I think it has to be in commercial bacon by law!?
Klaus