How long to brine sausage......

Here is a PDF I go to from time to time when I'm making sausage.

http://www.ag.ndsu.edu/pubs/yf/foods/fn176.pdf

You don't actually brine the meat. The Instacure is mixed into the meat at 1 Tsp per 5 Lb of meat. Here is my recipe that I make quite often as it goes fast. Especialy when mt freinds find out that I've made it. Note that Prague Powder and Instacure are basicaly the same.

Scott's Pickle, Olive & Cheese Loaf

Ingredients:
3 Lbs Lean Beef
2 Lbs Pork Butt
1 Tbsp Ground White Pepper
1 Tbsp Ground Mustard
1 Tbsp Celery Seed
1 Tsp Ground Nutmeg
1 Tsp Ground Coriander
1 Tsp Garlic Powder
2 Tsp Ground Ginger 1/3 Cup Brown Sugar
1 Cup Powdered Milk
2 Tbsp Kosher Salt
11/4 Cup Ice Water
1/4 Cup Bourbon
1 Tsp Prague Powder #1
11/2 Cups High Temp Cheddar Cheese, Diced
1 Cup Sweet Pickles, Diced
10 Oz Jar Martini ­ Stuffed Green Olives, Rough Chopped

Directions:
Course grind the meat.

Mix all together.

Stuff into 2½ inch Fibrous casings, will make about 7 - 1 Lb sausages.

Refrigerate overnight. Next morning remove from frig and allow to come to room temperature.

Smoke at 165°F until the internal temp is 152°F (about 12 to 14 hours).

Remove from smoker and cool in an ice water bath until the internal temp reaches 110°F.

Remove and place the frig for 24 hours before using.

Note: You can leave out anything you don’t want and make just P&P or just Olive loaf etc.

Not sure i've never used it in a brine. I make a lot of sausage but i've not tried bacon yet.

Doc here are some web sites I've used for recipes and all the How To's you could ever want plus some.

http://www.deejayssmokepit.net/SausageMenu.htm

http://www.meatprocessingproducts.com/sausage-recipes.html

http://thespicysausage.com/index.html

http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm

http://www.sausagemania.com/

http://www.oscarenterprises.f2s.com/sausage_recipe_archive%20.html

 

 

 

you can brine cure bacon too.  it's what the major manufacturers do...

but it's better dry cured.

just some advice, please read and understand what you are doing and why.  don't start freewheeling with just assuming you can buy 'x' (in this case, sausages), and brine it, and then cold smoke or hot smoke it.

you will chase your tail all over hell not knowing what is happening, why, and what effect the individual steps have on what it is you actually want to have land on your plate.

as for the 'health' issue with nitrites and nitrates, don't assume that what you think you know is true.
a fresh salad can contain as many or more nitrites in it than the slice of ham you have next to it.

in fact, those organic/natural  'celery' cured bacons which are cured with "no additional nitrites" don't need any "additional nitrites" because they get it all from the celery powder, since celery is already high in nitrites.