How long to brine sausage......

Doc_Eggerton

I finally got some Instacure, and want to try something simple for starters. I am thinking fresh (raw) sausage prepared by the local grocery. I have formula information (not much pink salt to brine for this small quanitity) but am having trouble finding time information. So how long would I brine suasages, a matter of hours or days?

I have made sausage at home before, but always to cook straight away, never cured, dried, or smoked.

 

Oh, and I will be smoking using a smoking tray in my BGE.

Outlaw77

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

Doc_Eggerton

Thanks Outlaw

Smoker_Guru

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.

Outlaw77

Anytime doc.

Doc_Eggerton

Ah ha, in the information I found it was not clear, and given all the warnings about nitrate ingestion I made an assumption it was not actually included in the meat.  Guess I'll have to get the grider / stuffer attachment for the Kitchenaide.

 

Thanks

Doc_Eggerton

So brining with the cure is for cold smoking things like bacon, or such where you have one piece of meat.

Smoker_Guru

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

Mighty_Quinn

I dry cure bacon...basically rub the slab with the curing mixture and let it sit for a week before smoking. Brining with the curing salts would be for cuts like turkey (for deli meat), brisket ( to corn it for corned beef)...you are transforming the meat with the curing salts if that makes sense...

Smoker_Guru

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

 

 

 

Mighty_Quinn

I'll add that the Rulhman charcuterie book is a fantastic resource...

Doc_Eggerton

Thanks all.  I have the Rulhman book on order.  I assume it will talk both recipies and process.

Mighty_Quinn

Yup...everything.

stike

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. 

Doc_Eggerton

 

I'll add that the Rulhman charcuterie book is a fantastic resource...

The book arrived today.  I read the section on smoking (hot and cold) and understand much better about the curing process.  I am leaning toward Herb-Brined Smoked Turkey Breast for my first foray.  I really want to try the cold smoked salmon, but that has so much set up that it probably won't happen for a week or two.