Stop Wasting Curing Salts on Sausages!!

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Are you making cured sausages the right way? Lots of people are not. Today we get into the finer points of what it's like to make a cured sausage and you'll be able to figure out of you are wasting your curing salts or not.
If you'd like to do further research here's a good place to start:
citeseerx.ist.psu.edu/documen...
core.ac.uk/download/pdf/38897...
www.ncbi.nlm.nih.gov/pmc/arti...
porkgateway.org/resource/alte...
digitalcommons.unl.edu/cgi/vi...
Cure Accelerator (Sodium Erythorbate): tinyurl.com/4paxvzb5
Insta Cure #1: tinyurl.com/5527uw2w
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zErnsjr0RI
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com/shop/2guysacooler
Items we use often:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) - tinyurl.com/y224z7ke
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Опубликовано:

30 июн 2024

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Комментарии : 372

@phillipcarroll6625 Год назад

Well.....I think I speak for everyone when I say we need a cure accelerator video.

@2guysandacooler Год назад

Consider it done!!

@scottlife1697 Год назад

And a similar video about cure #2! (And what the difference is at a chemical level)

@1buddha2 Год назад

I second Scott Life’s motion re: cure #2. Thank you for all your efforts to make us safer and better!

@lucrainville2343 Год назад

Im very happy about alls your videos. Happy new year for everyone , everywhere and still process your meat ! 🥩🥓🍗🍖😀

@andrewstier4348 Год назад

I also concur. BTW, hope all had a blessed Christmas Have Happy and SAFE New Year. Thanks Eric, family and crew.

@timburlingame2343 Год назад

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

@charlesa3374 Год назад

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!

@2guysandacooler Год назад

SWEET!!!! 🤤

@ShawnMacc210 6 месяцев назад

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.

@micheleklein8840 Год назад

Now that was some great information I have not seen or heard explained so gracefully. Presented in a manner that all can understand. Thank you, Eric. Spot on, informative and educational, Alan

@henagemagill2608 Год назад

Love to see a video on cure accelerators. As always very informative content, thank you.

@davidrettey2079 Год назад

Yes to an cure accelerator video. Also information on the impact variables on nitrate/nitrite conversion such as.. Time, temp, pH, sugar etc

@yhsyoo Год назад

I love to watch how this channel grows. Great content. You have inspired a lot of my projects. ❤

@2guysandacooler Год назад

Thanks so much 😊

@poleline111 10 месяцев назад

SO, So nice to have such an articulate, well annunciated, clear and concise presentation let alone all the incredible info regarding sausage making. Thank you so much. !

@Ringele5574 Год назад

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.

@2guysandacooler Год назад

Awesome! Thank you!

@gregwaters944 Год назад

Another great video with lots of good information. I would like to see the video on cure accelerators.

@christopher_hawn 5 месяцев назад

Spot on. It's about time someone cleared the air on Cure #1. Great video!

@macw2234 Год назад

Very informative. All the best for the new year

@beebeereyes9967 Год назад

Great watch to start the year! Love your videos always! Can you make a video regarding cooking sausage yields? Thanks always

@jameshicks8856 Год назад

I'm so glad to be able to listen to you and your sausage making techniques .

@jameshicks8856 Год назад

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.

@colinbridge3466 Год назад

Thanks guys very interesting subject I think many people are unaware of , would be great to learn more about this

@goworkwear Год назад

Great information and yes a video on cure accelerators would be helpful. Making cold smoke chipotle sausage next weekend and looking for recipes

@rmd9032 Год назад

Great Job!!! Clear, concise, and most importantly, correct.

@donnytaylor7039 Год назад

Cure Accelerators video a big YES! This video answered my questions about fast curing. Thanks!

@DingusMcGillicutty007 Месяц назад

Excellent video. Very informative and entertaining 👍 Hope you’ve made that curing accelerator video. I’ll be looking for it. 👍❤️🖖

@markandrst8767 Год назад

Please do a cure accelerator video. You are so informative. You have helped me in my new hobby immensely

@denniskeeny7069 4 месяца назад

Very informative. You're doing an excellent job educating us. Appreciate it 👍

@Chris-fo8wp Год назад

Another outstanding video!! You have upped my charcuterie game exponentially, New Years was awesome!

@rickf.9253 Год назад

Eric, that was a great explanation. Thanks!

@brucebaker1745 Год назад

Thank you for this information and explaining the principles of Cure#1.

@joeyhardin1288 Год назад

Thank you, Again, YT did not notify me. I was just watching the bacon vid. Went back for the tamales and saw this one. Happy New Year. God Bless and stay safe.

@davidwazny7315 Год назад

Great stuff as always.

@phillipkopp5809 Год назад

I've learned more from 3 of this guy's videos than I have in the last 3 years of RU-vid "Research" on curing meats. Will recommend!

@danravenna2974 Год назад

Great content. That was well explained. Thanks!

@paullucas616 Год назад

Liked very much have bought all the accessories to make sausage this was very informative like to see a lot more videos

@reyesflores1351 Месяц назад

Thank you so so much for this information my friend, im really getting deep into making my own bacon/jerky/sausage etc. and this video is exactly what i needed. 🙏🏽

@conradbennett3251 Год назад

Very, very good video, Eric. Thank you.

@glasblaidd Год назад

Absolutely spot on again and yeah more info on accelerators please.

@gs637 Год назад

Excellent info and explanations.

@robertpoole4487 Год назад

Excellent information, great video!

@kristofferdamgaard-olesen9909 Год назад

thanks for all your great videos😃👍

@philipcrawford7415 Год назад

Great explanation. Nice job. 🏆

@thomasgrady9292 Год назад

Damn I'm glad I watched your videos before I started making sausages thanks for your time and expense just for us!

@anthonyrstrawbridge Год назад

Excellent list of resources in the link Eric

@2guysandacooler Год назад

Yeah, there's a mountain of information when it comes to using Nitrites in meat, the listed links are a great place to start...

@vancouverbluesea Год назад

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.

@aaronl2794 Год назад

Yes! Let's see the video on cure accelerators! Great video here!

@arlenelobban703 Год назад

Thanks for sharing you knowledge gained from experiences - awesome!

@jimbrock8310 Год назад

Thank you for that information. I have no problem with bacon or ham but my sausage never comes out with vibrant colors. Now I know why, My summer sausage comes out well but I always let it hang in the garage overnight to let it dry. Thanks for the info and Happy New Year.

@washa1209 10 месяцев назад

great content.!!! would you please talk about curing accelerators? cheers from Mexico

@kccrosston9544 Год назад

Thanks been looking for this information

@KnowPorcelain1 Год назад

great advice as always.

@mikej9564 Год назад

Yes on a video about cure accelerators. Great show b

@juanmdelaroche Год назад

Thanks Eric for this video, it explains a lot. What books or literature do you recommend for in depth information about this topic?

@markopalikko6986 Год назад

Great video, thank you.

@thickymcghee7681 Год назад

Solid video as usual from the cooler.

@redlaazizi7625 Год назад

Very important information Thank you very much

@robertkaspert4092 5 месяцев назад

I'm glad I watched your video I going to try and make a small batch of smoked sausage now I know to let it sit for 24 hours before smoking it. Thank you for the info.

@paulhoem5507 Год назад

Fantastic information, a similar video on cure #1 in immersion brines would be great. I feel like it’s another area where cure #1 is commonly used incorrectly.

@LittleBearBBQ_Food_Original Год назад

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.

@thickymcghee7681 Год назад

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.

@josephmarciano4761 Год назад

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."

@georgetiplea3411 Год назад

Very helpful information, thank you. I made sausage, smoked a cold smoke and used cure no #1. I donot want to cook it so, I have a question: How long to wait until I can eat the dry aged sausage? Thank you.

@leroyskinner4206 Год назад

I'd like to see a video on the sausage accelerator. I'd also like to see your take on the health hazards/benefits of using yet another chemical in my sausages.

@blabistour 6 месяцев назад

Eric, thanks for sharing your knowledge; I also enjoy watching the videos. I had a question regarding the danger temperature zone. In your video on Drywors, the sausage is hanging in the drying box in that dangerous temperature zone for longer than two hours; why is it safe to consume that product when curing salts were not used?

@jellystoma 6 месяцев назад

This is the content I enjoy and the medium that makes effective learning for me. Thank you

@harrybarker1408 Год назад

good vid dood!!!

@kylevesely100 Год назад

Thank you! Cure accelerator video please!

@TheSkogemann Год назад

Thank you very much!

@leventbiyikoglu4639 Год назад

Hi Eric, thanks for this video. Can we use wine (or more stronger alcohol, cognac etc) instead of curing salts?

@p.daniels165 Год назад

I love the information you give in your sausage making videos. It has definitely taught me a lot about sausage making. I have a bottle of sodium erythorbate that I ordered from the Sausage Maker and have yet to use. So I would love to see a video about this product before I take another step forward in making sausage. Also is encapsulated citric acid a cure accelerator as well?

@elsos8711 Год назад

Hey, this is also my exact scenario and question

@2guysandacooler Год назад

Yes Encapsulated citric acid is a cure accelerator

@paulkelly5755 Год назад

As a cellular biology and chemistry nerd, I’d LOVE to see the Nitrite, NOX & Sodium Erythorbate reaction!!

@MarkRichie Год назад

Thank you Eric. Great information. Since I smoke my chicken sausage at 150, I am dropping Cure #1 from that recipe.

@2guysandacooler Год назад

The issue isn't what you cook it at, the issue is the internal temp of your sausage. If you can get the internal to 150f in under 2 hours, you should be ok. Odds are it's taking longer than that depending on the diameter. If you want to cook chicken sausage and drop the cure, you'd be better cooking/smoking at a hotter temp. Perhaps 200f - 225f

@MarkRichie Год назад

@@2guysandacooler Thank you so much Eric. I am grateful for your help on this and all your efforts. Wish you well.

@Lannd84 Год назад

This video deserves a medal.

@user-bj9qu1hj1j 9 месяцев назад

Brilliant!

@osvaldomellado1615 Год назад

Buen Dia Eric Soy seguidor de tu canal desde hace tiempo y realmente te he aprendido un buen Soy fanático de las embutidos echos en casa Cuando nos sorprendes con algunos vídeos en español

@doylesouders1228 Год назад

Another great video. Will watch the cure accelerator video. You did a nice video on Non Fat Dry Milk, Can you also do one on Soy Protein?

@Soupy_loopy Год назад

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.

@theresahansell3507 Год назад

Happy New Year

@khelifimohamedzakaria776 Год назад

Thank you !

@mmilby 8 месяцев назад

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.

@davevanenckevort9770 Год назад

Excellent... please dive into sodium erythorbate, would love that video

@Flaviodallas Месяц назад

Thanks!

@keiththompson2289 6 месяцев назад

Please make that video on cure accelerators!!

@timvanoli3694 Год назад

I’m interested in a cure accelerator video. Thanks !!

@lsi7217 Год назад

Excellent explanation Eric, yet again. The Hazard you describe with excessive residual nitrite, or nitrate, is exacerbated when people use natural cures like celery powder. Studies show there is far more residual nitrate is foods when these cures are used making them potentially more dangerous, over time certainly.

@HVACRTECH-83 Год назад

Yes but celery powder won't do the same job as cure #1 or there wouldn't exist curing salts. You would have to add so much of it to do the same work,your product would suffer. Products in store that claim no nitrates, like salame, all have natural nitrates but you will notice they are only a semi dried product,and they do not last more than 4 days once package is opened and product exposed to oxygen/contaminants. Dry cure a salame yourself with cure #2, and you will see it lasts weeks in fridge after cut open. That's my experience with the topic. No harm in curing salts at all if used properly.

@arnoldziffel112 Год назад

What "studies," you mean mainstream studies that look out for the all mighty power, control, and profit of the mainstream cartel systems? Buster, I have only been sick once in the last 15 years, with one bout of what we are told is "bronchitis" around 5 years ago, which I got rid of naturally with ginger and other spices, got rid of it in 2 days flat. I reason it was due to toxic synthetic fragrances, so I cut them out entirely and I no more respiratory nonsense to worry about anymore. I make my own sausage and use 1.5 to 2 percent salt per weight in grams of meat and around 1 tsp of celery power that I prepare myself in a large mortar and pestle from dried organic celery and all this to around 3 to 5 pounds of meat. Sometimes I may add another tsp, but only because I like the taste of celery, not because I am afraid of any "germ theory" nonsense. The human body and all animal bodies become toxic due to the consumption of anything synthetic, whether nitrites, nitrates, Vs, antibiotics, or anything else that is synthetic. "Amazingly" the human body and all animal bodies do very well with natural compounds. So, you keep on believing in logical fallacies, and I will continue following things that add up to make sense. Synthetic nitrites, lol, and people mindlessly wonder why they continue to fall ill. Please, please, oh please keep eating anything and all synthetic, while I stick to natural, and continue to not get sick. Also, please, please, oh please keep getting jabbed!!!!!!!!!!

@brianfrey8301 Год назад

Love you videos, I'm starting to make my own venison summer sausage. I will be using celery juice powder, encapsulated citric acid, and spices. Conventional cures seem to give me migraine headaches while cjp does not. Do I need to wait after mixing in the encapsulated citric acid, or stuff & smoke right away? Does the cjp need to be a certain type that has other things added to it, such as a bacterial culture?

@2guysandacooler Год назад

If you got CJP from a sausage making supply house, then it should be ready to go. CJP is fermented to reduce the number of nitrates in the end product making the number of nitrites more measurable. If you will be adding Encapsulated Citric Acid (it acts as your cure accelerator) then you should stuff the meat into the casing and cook right away. Let me know how it turns out

@jimmartina2393 Год назад

Eric, I am new to sausage making and I have learned so much from your channel. Thank you for taking the time to produce such great content. I do have a question even after watching this video, can I add cure to fresh sausage that I do not intend to smoke? Would it still work in the same way? Flavor enhancement, color retention, etc.

@2guysandacooler Год назад

Yes. Think hot dogs. Just make sure you let the cure do its job before cooking.

@Dragon-Slay3r Год назад

Translucent potato face?

@Trumpetmaster77 Год назад

great information

@richardthomas-ed2hw Год назад

Great video

@jamesrice8554 Год назад

Good information

@McGieHomesteadAdventures Год назад

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)

@2guysandacooler Год назад

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.

@McGieHomesteadAdventures Год назад

@@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?

@2guysandacooler Год назад

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

@McGieHomesteadAdventures Год назад

@@2guysandacooler You always help! Thanks!!!

@chriszinn7143 Год назад

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?

@2guysandacooler Год назад

Most cure accelerators don't affect the flavor. ECA is unique in that way

@savalascraftbarbecue 9 месяцев назад

So glad I watched this video

@paulopera2545 Год назад

Would love to learn more about cure accelerators

@nickpoletti3111 Год назад

Your videos are always so informative and helpful. Thank you! Keep them coming!

@timvanoli3694 Год назад

I’m interested in a cure accelerator video. Thank !!

@HVACRTECH-83 Год назад

Very important topic Eric. Great video as always. I'll also add that years ago I tried sodium erythorbate in my dried salame just because sausage maker claimed it speeds up the conversion of the #2 cure as well as the #1. I'm not confident I noticed any difference in the end results. Have you used it for dried products? Maybe throw that in the video as well.

@2guysandacooler Год назад

I do use it in dry cured products as well. It doesn't make the salami finish sooner it just speeds up the conversion process so that the final product has very little unconverted nitrites. You might notice a color enhancement but other than that there's no difference in the finished product.

@HVACRTECH-83 Год назад

@@2guysandacooler thanks for confirming Eric

@joetorrisi2903 Год назад

make the video, I'm very interested on excelerators, in fact first I have heard of these products, maybe a comparison for looks and taste, You got me started, I spend all my pocket and lunch money buying equipment.

@davidclemens4662 11 месяцев назад

I'd hear your input on cure accelerators.👍

@leahtiferetrabinovitz6518 Год назад

thank you!

@2guysandacooler Год назад

You're welcome!

@TheCrunchbird 5 месяцев назад

Great video. Question: Most sausage maker videos tell one to make a small patty to check that the spices are correct before stuffing. If the sausage mixture contains curing powder is this safe to do straight away? From what I am seeing here it is likely dangerous.

@raylawler1139 Год назад

Please do a video on cure accelerator!

@bigdaddyd4jc Год назад

Is ECA considered a cure accelerator? I make summer sausage and use ECA to get that tang And research said that when you use ECA you need to cook the sausage right away. I would love to know your perspective.