When Should You add Curing Salt to Smoked Sausage?

Подписаться 225 тыс.

Просмотров 54 тыс.

50% 1

Today we are running a food experiment. When should you add curing salt to your smoked sausage? this video was made to help you understand the importance between time and temperature. This by no means is a definitive guide as to whether you should add curing salts to your smoked sausages or not. I provide my opinion only and I highly suggest you do your own research on this issue to ensure that you are making a sausage that is safe for all to eat.
Join this channel to get access to perks:
/ @2guysandacooler
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
Use the coupon code 2GUYS10 for a discount off your purchase
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zE...
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: grillagrills.p...
►SAUSAGE & SALAMI STUFF WE USE
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/mr...
Salami Dry Curing Chamber: tinyurl.com/ya...
Natual casings: tinyurl.com/bd...
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49...
Thermapen ONE (meat thermometer) - tinyurl.com/5n...
5 lb Sausage Stuffers: tinyurl.com/ye...
12 Meat Grinder: tinyurl.com/3w...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
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
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/2p...
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 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 325

@ChudsBbq Год назад

Thank you Eric for making this vid! I posted a video last week where I smoked a sausage at 200 without pink salt and got a lot of questions about it, now I can just send them this vid! lol I even put them in front of a fan for 30 min!

@2guysandacooler Год назад

LOL. That's awesome!!! Funny enough I am making your smash burger sausage tomorrow!!!! SMASHBUREGER SAUSAGE HERE WE COME!!!

@soumynonareverse7807 Год назад

Now that both if you will see my comment: I live in Europe and I want to make a Texas brisket-like sausage. (SP and maybe G sausage) The only problem is, I can't find a recipe that tells me how much kosher salt and how much curing salt I need to use as you just use kosher salt on brisket. Is there a guideline to how much 0,6% curing salt I should use if I don't want to rush making sausage? I am going to put them on a smoker at or above 225 btw.

@2guysandacooler Год назад

Hey soumynonA, here's what you need to know. When it comes to making a sausage (and you can apply this to all sausages) start with a salt content of 1.5%. That's a middle of the road place to start. Once your sausage is made you can determine if on your next batch you want to increase or decrease it. As far as curing salts are concerned you are going to add .25% cure #1. All of these percentages are by the final weight of your meat and fat. So, if you have 1000g of meat and fat you would add 15g kosher salt and 2.5g cure #1. Make sense. One final thought. Cooking a sausage at 225f is a hot and fast way to cook a sausage! Your sausage will be finished cooking in only a couple hours. If you want more smoke flavor in your sausage, I recommend starting much lower (let's say 150f) and smoking for 3 hours. Then increasing the temp to 175f (for an hour), then finishing them off at 225f (till you get to your desired cooking temp). I would finish my sausage off at 145f. 😉

@soumynonareverse7807 Год назад

@@2guysandacooler oow, I see. And 145F, is that assuming you use beef or other kinds of meat aswell? Also, how much pepper and/or garlic would you add as a starting point?

@2guysandacooler Год назад

@@soumynonareverse7807 Pepper and garlic is a personal preference. If you want a very heavy pepper flavor you could add 1%, same with garlic. Personally, I would use a .8% pepper and a .6% garlic. But that's just me.

@drewrobinson9120 Год назад

Always been told that when smoking under 200F that you needed to use curing salts. This has been my guiding rule for smoking meats period, be it bacon, ham, or sausage.

@2guysandacooler Год назад

Whoever told you that knows what they are talking about😁.

@drewrobinson9120 Год назад

@@2guysandacooler Great grandfather, was the one that imparted that wisdom. Of course he grew up in mountains of east TN, before there was electric in the area so meat preservation was kind of important.

@nivekernst Год назад

The best video I have seen explaining the danger zone and how it relates to smoking sausage. Thank you for creating this video. This channel is awesome!

@ericfoster3636 Год назад

For me I'll stick to curing salts when I smoke sausage. It's not worth risking getting folks sick. No cure...Cook/smoke at 225 and enjoy them. I've had sausage from a local restaurant that made me sick. Not a pleasant experience at all.

@2guysandacooler Год назад

100% agree. The point of smoking a sausage it to take it nice and easy. 3-4 hours minimum. Cure #1 for the WIN!!

@rossmcgee7606 Год назад

Eric as alway, a very excellent and informative tutorial. The production of your video’s are the best in the You Tube category!

@2guysandacooler Год назад

Wow, thanks!

@Alakarr Год назад

Excellent video and apparently it's pretty badly needed. I have never smoked sausage, but have been smoking other meat for years. I have never smoked anything below 200f unless cold smoking salmon or cheese. I especially can't imagine smoking below that temp on any type of ground meat; it's just asking for trouble.

@tomsanda4543 Год назад

Another eye opening delve into the often forgotten/misunderstood world of cures/times/temps. Thanx again Eric helping us stay safe while blissfully enjoying this charcuterie/sausage hobby

@SteveShivik Год назад

Thank you :) I'm brand new to making sausage and this is persistently the hardest and scariest thing for me to gauge with my inexperience. I was honestly terrified to share my first batch- everything went totally fine in the end but I was panicked for day or so waiting for a call of someone with food poisoning or other lol.

@2guysandacooler Год назад

LOL. I know the feeling. I remember when I made my first ever batch of salami many years ago. I was a nervous wreck. 😅 Welcome to the craft!! If you ever have any issues or questions, know that you can always reach out and I will try to help😉

@clarkplucinski8940 Месяц назад

Incredible work. Very well done

@Kris-nk9mz Год назад

Help me out doesn't the USDA say 165 degrees for ground meats? or did miss something? Just asking is all...

@MrRilarios 3 месяца назад

165 kills bacteria instantly... For 140 you have to hold it at that temp or above for 5-10 minutes approx. Killing bacteria is tempxtime. 165 is the safest recommendation because it doesn't need to hold it for a long time.

@doloravillero3427 19 дней назад

That's a very good info, thanks a lot Eric.....You are the expert when it comes to doing sausages, so, we must listen....😀.....thank you again....❤️ Watching you here in the PHILIPPINES ..

@scotturnquist1240 2 дня назад

Being a newbie to sausage making, this helped me out immensely. Thanks for making this lesson.

@objuan1890 Год назад

Wow, thank you, Eric! I am getting ready to make some Polish sausage for Easter. I would never have had to think or worry about this as I always use curing salt in my sausage that I plan on smoking This year my daughter-in-law is pregnant and said her doctor said she cannot have curing salts, processed meat, ham, etc. Had I not watched this video I would have said, let's set the smoker temp to 160, to be safe. Going dial it in at 210 degrees. Thank you again!

@AT502 14 дней назад

"There are some RU-vid channels that are just getting into the craft and have no business teaching it..." That can probably be said for 90% of the RU-vidrs who give advice regarding most any subject in existence. You Tube, to me is like wading through a plethora of personal reviews on any given marketable item, in that for every 300 one may find 1 worth noting and this channel is one that is worth noting.

@rickgillespie2727 3 месяца назад

good info !!!

@southernoutdoors1862 14 дней назад

Learning a lot from these guys!!! great channel and thanks 🙏🏻 again!!! Question what’s the negative of curing salt pink salt etc I am about to run some this weekend and planing on a cold smoke with curing salt

@stevieg4201 Год назад

Hi Eric, when I’m smoking sausage or other meats, I usually smoke at 225*f, I use my remote temperature probe to know when I’ve reached my target temps, with any smoked sausage I always use #1, it just makes me feel better about what I’m doing, I’m fairly new to this, but I take alot of pride in what I do, I believe part of that is safety and knowing my product is safe for the people I gift it to. Thanks for all you do brother. 🇮🇹😎🇮🇹

@2guysandacooler Год назад

I bet that produces a very tasty sausage!!

@stevieg4201 Год назад

@@2guysandacooler I screwed up, I meant to say 225*, my apologies 🙈

@inavxthe1handheldchartplot716 9 месяцев назад

I'm new to sausage making and I am still somewhat confused about one aspect (at least) of using curing salt. In most cases, when using curing salt #1, should cooking and/or smoking be postponed for 12 to 24 hours to ensure the greatest sodium nitrite to nitric oxide conversion? Does cooking/smoking stop the sodium nitrite to nitric oxide conversion so that you have more unconverted sodium nitrite than if you let it work uncooked/unsmoked for 12 - 24 hours? Thanks in advance!

@MadPick Год назад

Wow, what a tremendously helpful video! I know the 40-140 rule, but I typically don't consider the internal temp because most of what I smoke are solid cuts. But yeah, with the ground meat in sausage . . . different story. Thank you, Eric. I have definitely violated the rule in a big way in past batches. I'll do better next time!

@kennith. Месяц назад

Is it possible to cooking @ 200F and then drop it to 180F to be able to add more smoke flavor without having the risk?

@DaleLoomis 4 месяца назад

I have been watching your videos I appreciate your wisdom thank you

@joesmith7427 Год назад

In a frigerator: food should be stored according to the foods internal cooking temp! RTE STANDS FOR "READY TO EAT"Foods top shelf- 135*F+ RTE FOODS! 2nd shelf-145*F, 3 shelf- 155*F, 4th shelf 165*F, The coldest spot in the frig is on the door!! So, where do u find Butter?? Right, on the top shelf!! Its RTE !! GOT IT??

@fredkeele6578 9 месяцев назад

Glad i watched this one. Ive bought jerky seasoning, sausage seasoning, and curing salts. Ive held off because of info being discussed. Im no rookie to cooking, BBQ, ans smoking, but making bulk products has me apprehensive. As others have mentioned, i dont want myself, or anyone else getting sick or worse. Reading some recipes online got my attention regarding the #1 and #2 cures, and when to use which one. Thanks for rhe info.

@Ben_Stahl Год назад

If you were to set your sausage over night in a refrigerator to firm up between 12-24 hours would that allow for a lower smoking temp? While internally its starting out colder than 1 hour in front of a fan at room temp. Conversely it takes more time to heat up and become safe to eat. Thanks for the great informative videos Eric

@2guysandacooler Год назад

You could but not by much. The sausage would still build up condensation after you pulled it out of the fridge and would need to be redried

@DaleLoomis 4 месяца назад

Looking for a recipe for curing salt would like to mix up salt and brown sugar and nitrate I would like to make a product that I can have ready that I can mix with water to pump ham and bacon I have been using a product from Excalibur works fairly well I was thinking I can save money my mixing my own

@steverogers3931 4 месяца назад

Thanks for this. I don't want nitrites due to the possible links to cancers. I have a new digital smoker so will try to replicate. Guessing you dried coming out from fridge temps to have it be about 60f before going into the smoker.

@fatbackcrowe2448 Месяц назад

Would not drying the sausage in the smoker for 30 mins under low heat not work as well?

@williammaxwell1919 7 месяцев назад

You give advice with a large grain of salt with caveats. Few RU-vidrs chasing likes and subscriptions disclose the negatives.

@jesselopez5451 Год назад

Can you still drop into ice bath and preserve after smoking at 190-200f? Without using curing salt. If so how long will the be good in the freezer?

@superllama6051 11 месяцев назад

Wow! My mind is blown. Thank you for helping me understand the problem and fixing it.

@joesmith7427 Год назад

All minimum internal temps end with a "5". (135,145,155,165*F)

$@iamafractal$

@iamafractal 6 месяцев назад

I’d say it’s possible to smoke sausage at refrigerated temperatures (

@Null_Experis 7 месяцев назад

This isn't a great experiment. To do this properly, you'd need a remote temperature probe inside the meat recording the temps of the sausage as it cooks over 2 hours because pasteurization is a function of not just temperature, but TIME. Reaching 140F isn't the only factor. You need to see how long the meat was in the danger zone, how long it was above it, and what the pasteurization rate is for meats of various thicknesses is at certain temps. If you've over done any serious exploration of low temp immersion cooking, you'll know that the FDA standards for meat errs on the EXTREME side of caution was was designed for faster cooking tradition methods that do not have consistent constant flow of heat into the food item. I suggest checking out Dr. Douglas Baldwin's research on sous video pasteurization and applying his techniques to smoking. Smoke/convection might not be as efficient as a water bath, but you can still apply the methods to cooking any meat in any medium and aim for optimal food safety without overcooking.

@KAT-pi3pk 3 месяца назад

I've never used curing salt. If you have a recipe that has salt in it, do you replace the regular salt with curing salt, or is it added in addition to the salt? I don't want the sausage to taste overly salty. How much curing salt per pound of meat?

@SC-op3gp 9 месяцев назад

I have been making sausage out of my deer for years but I always stress on finishing temp. Some times when they reach an internal temp of 145 to 150 deg. the sausage temp stay at that temp for a hour or two with my smoker temp at 180 or 190 and I like to get to a 160 internal temp to be safe. My question is if you have ground pork in your sausage is 1 hour @ 150 the same an 1 minute at 160 deg. Thanks for your videos they are helpful

@JohnSteele 2 месяца назад

Great video. I really like the way you've explained this.

@EVovchuk 5 месяцев назад

Hi Eric, although you answered the question of what is a safe temperature to cook your sausage at in order to not use curing salts. The one thing you did not mention is what happens to the sausage or your final product when cooked at those high temperatures to make it safe to eat. Is there more fat rendering? will that lead to a dryer sausage, maybe more crumbly? Maybe the cheese will melt out of your sausage if making a cheesy sausage? There is a reason why recipes have you smoke your sausage at the lower temperatures and that is to get your sausage to have the best mouth feel and be moist and delicious. Hence, the bottom line of your video should be that unless you're making fresh sausage that you're going to be refrigerating or freezing and then cooking over high heat like grilling or pan frying you must use curing salts otherwise there is a significant risk of harmful bacteria forming in your sausage and you making people sick.

@gunlabchris Год назад

Very interesting and well explained

@2guysandacooler Год назад

Glad you liked it

@ronaldbeach8724 4 месяца назад

Question how do you determine how much cureing salt to use in your sausage recipe % and if you add to a existing recipe that doesn’t have cure in it how much salt you decrease in that recipe when adding cure

@wichoswld 4 месяца назад

Eric, I want to make a cured and smoked chicken sausage. Do you have a recipe?

@kevinmcneely1919 2 месяца назад

Love your approach to education, this helps me more than any other video or written material.

@scoutandlouie4652 Год назад

I'm sure I will get blasted for this but I'm too curious. Why does every European person immigrated to n america I have met that make all forms of sausage such as salami and chourico never use curing salts and nobody has died or gotten sick? What am I missing?

@staceylorance953 7 месяцев назад

Why do we want to cook them at the lowest safest temp? Can I cook at 200° to be extra safe? I don’t want to add curing salt

@Jefuslives Год назад

even if you don't achieve 140 in under 2 hours, can't you still continue smoking until you get there, and then hold at 145ish for a while to kill anything that may have grown?

@PowrAl Год назад

I don't understand why you would hot smoke anything under 225F

@ngoose511 7 месяцев назад

When using curing salts, what is the amount of time that the curing salts generally need to do their thing before putting the links in the smoker?

@anthonymitchell9793 11 месяцев назад

Can I use my biltong box to dry my sausage? I have a computer fan on the lid.

@besix Месяц назад

Can the process of smoking be performed in a normal oven?

@joesmith7427 Год назад

Is a pot luck supper legal?? NO!! not anymore!!

@ThomasWilliams-bk6fd 10 месяцев назад

But,when fully cooked there's no problem

@American-CastIron Год назад

This has nothing to do with this video but I was contacted on the dragon fruit giveaway with a phone number to text to think it’s another scammer love the content keep it up

@johnstath9666 3 месяца назад

Could you also add orange rind to help control microbes?

@great207 Год назад

Thanks for the informative video. I am making some smoked sausage this weekend. Jalapeño cheddar and Linguiça calabresa, thanks to your videos/website.

@2guysandacooler Год назад

Rock on!

@SCROWMD 4 месяца назад

Great info and production.Thank you

@jn1ty 10 месяцев назад

Can you smoke them after boiling them first?

@ArielK1987 Год назад

Honestly this was the video that I was looking for. The other ones were little too complicated for my understanding.

@theotherchris9770 Год назад

I would really like to see more on sous vide pasteurizing vacuum packed sausage. Like temp and times

@vancouverbluesea Год назад

Hi Eric, the video is very helpful - thank you! I am curious - what is your take on sous vide cooking temperatures and times (mainly stakes / chops). The sous vide has vacuum applied (so - potentially can be dangerous) but on the other hand often the meat is not ground .Thank you in advance!

@2guysandacooler Год назад

Water can conduct heat more efficiently than air so when it comes to sous vide it will pasteurize the meat faster than if you were to cook in a smoker or an oven. I like sous vide cooking for lots of things. You can cook at much lower temps and still have a safe product.

@gettem6341 10 месяцев назад

once this sausage is cooked it can remain out of the refrigerator for months?

@donaldblank8873 3 месяца назад

But yet you never said to have your smoker preheated.

@buckbundy8642 Год назад

Gunna take ya right in to the danger zone Take right in to the danger zo hone Take ya riiiight in tooo the deenger zoo ho onnne!

@dartheo9148 Год назад

I've recently gotten back into sausage making and wanted to thank you for this and all your other videos. It really does help dispel any doubts I had with preparation and cook times. Thank you!

@joesmith7427 Год назад

CFPM=CERTIFIED FOOD PROTECTION MANAGER. 😊

@zionsgateranch 3 месяца назад

I do 200 no problem at all 2-4 hours

@davidslivinski7690 9 месяцев назад

How long is cooked sausage last in a refrigerator

@jordanolsen6571 Год назад

Could you just dry with some paper towels?

@johnkerechek6583 Год назад

Excellent advice - thank you

@2guysandacooler Год назад

Glad it was helpful!

@tonyphotiou1742 Год назад

why would you not want to use curing salt?

@frankdirr1620 День назад

Thank you for your passion for this subject- your information is extremely helpful to making a safe meal. Being new to sausage making, I can not find a difinitiv answer to this question …. Assuming to have not used curing salt in preparation and was “in the danger zone” for more than two hours. ( say 3-to4 hours) Can you later cook out the risk when reheating your sausage by getting temperature over a certain level? Or once contaminated is it not fit for consumption?

@2guysandacooler День назад

the safest answer is no. If your food is contaminated it can't be cooked out.

@frankdirr1620 День назад

@@2guysandacooler I am going to discs d to be on safe side. Thank You-

@davidclemens4662 Год назад

So in a recipe. If the ingredients call for salt. Do you fractionalize the curing salt with the regular salt. Or substitute 100% by product weight❓You don't want it to salty, or to much cure.

@2guysandacooler Год назад

If you like 1.5% salt then you can use 1.25% salt and .25% cure if you are using a cure. I tend to do with 1.5% salt and .25% cure for cured sausages

@thatrick Год назад

Thanks for this very informative video! I was wondering how long you could dry sausage without curing salt in the refrigerator that's under 40 degrees and if the 2 hours would start after you take them out?

@scottgriegermusic 11 месяцев назад

The 2 hours starts when the IT of the meat reaches 40. So you’d have some time after being removed from the fridge but probably not a lot.

@IslenoGutierrez Год назад

Great video and very helpful. But I have a question. I’m from south Louisiana and I’m interested in making andouille. Does this rule still apply for andouille being andouille is made with large pieces such as a 3/4 grind plate?

@2guysandacooler Год назад

yes. This applies to all sausages, especially smoked sausages like andouille

@barryweigle1356 Год назад

Always better safe than sorry

@floydmoore6103 10 месяцев назад

So, if curing salt adds flavor, makes the sausage look better. Why would you not want to use it?

@2guysandacooler 10 месяцев назад

It also make it last longer. With all that, not everyone wants every sausage to taste like a cured sausage.

@kirkschaffner9939 Год назад

Does Beef apply to this as well?

@stevechianello8821 Год назад

Thank you for another great video. A couple of questions or how does the comment that raw meat should never be left in the danger zone. So how does this apply to being in the outback fishing or hunting. More than not fish or game meat is always in the danger zone for many hours or days. Butchering and quartering out an animal in the wilderness, the animal is at body temperature when it goes down and even if recovery is immediate its is hours or next days before entering a cooler, the same apply for fishing same principals apply once the fish is caught, cleaned and refrigerated is typically over two hours especially in the warmer months. Not trying to be difficult just trying to understand and learn.

@2guysandacooler Год назад

You have to realize that most meat that's eaten is bought at a supermarket. It's been in and out of the danger zone since slaughtering. By the time it makes it to your table it has lots of bacteria living on it. Fresh meat that's been killed/caught in the field. is sterile (usually). There's more wiggle room.

@erichowell8741 Год назад

Use the curing salt 🧂

@SainiBadwalUSA Год назад

Much needed video. Thanks

@2guysandacooler Год назад

Glad it was helpful!

@pahanin2480 Год назад

I dont find this guy to be an expert, more of a hobbyist, who talks too much

@2guysandacooler Год назад

said the person who has never made salami. 🤣🤣

@Frank-bh3cm Год назад

This would be way more useful with celsius temps...

@2guysandacooler Год назад

I'm sure you'll figure it out😉

@AndyL.-bk4rn 3 месяца назад

Thank you for posting this video. It’s extremely helpful, educational and worthwhile watching. I love videos that explore the different variables like you’ve done here. Food safety is no joke and you make it fun and entertaining to watch!

@alinapostelnicu2242 Год назад

Do you know anything regarding my case? Horrible, is it not? Why?

@darrenfindlay3732 Год назад

Great Video as always Eric !! Lovin your channel , Im new to the sausage making game and would like to know how you would describe how much pressure to apply to the sausage stuffing horn when casing i guess it just all comes down to time and experience.

@2guysandacooler Год назад

That's a very good question. It does come down to experience but here's a tip that can help you get there quicker. While you are stuffing your sausage, lightly squeeze on the casing as it's coming off the horn. The flow should be nice and even. If you squeeze on the sausage with your thumb and pointer finger, you should be able to squeeze the sausage all the way without feeling like it's going to explode in your hands. If you squeeze and it feels very tight, then you've stuffed it a bit tighter than you should have. Just release the pressure on the casing the next time you stuff sausage. Hope that helps

@darrenfindlay3732 Год назад

Thanks for that tip Eric will definitely try this nxt time i make sausages 😁

@_TheRealGod 5 месяцев назад

You just got yourself a subscriber. Very professional and informative! Well done.

@TheFishTankChannel Год назад

I have a question for you, have you heard of or tried a 2 stage long smoking process? Method * grind * case * casing dry [fan dry 30 minutes] * high temp food safety heating stage 1 [use a Sous Vide bath at 180 or pellet grill at 200+] but only until the internal is 145. wireless Chef IQ probe in a sausage sealed in vac bag. Once the sausages are out of danger, then transfer them to a pellet grill or smoker set to 150 to 160 for long smoke stage?

@andrepatterson7058 Год назад

Great and helpful information as always Eric 👍🏽. Question can you smoke sausage in a smoker to let them get enough smoke on them. And then put them in the oven until they reach 155°-160°. Then cool them down in a ice bath. And get the same result.

@2guysandacooler Год назад

Yes technically you could but the result wouldn't be the same. Cooking low and slow is a gentler way of cooking a sausage. It's better for the texture, the fat, the flavor, the snap, pretty much in all ways. When you cook hot and fast you have to cook your sausage to a final temp that's hotter, it's less juicy, the fat is more likely to render. With that being said, you can do it. Just make sure that the internal is out of the danger zone in less than 2 hours (if you are not adding curing salts)

@andrepatterson7058 Год назад

@@2guysandacooler thanks have a great blessed weekend 🙌🏾

@joesmith7427 Год назад

People need to know they can take a CFPM course, a must have in the USA to display,store, prepare, or serve food to the public! This includes food trucks, buffets, supermarkets,restaurants, schools,hotels,carts, private and public clubs,resorts, delivery people, where ever it maybe!! The couse perfit lasts 5 years, and there are rules about when and where! Food servers have a different permit, but they must have training also! 😊

@traceyevans2757 Год назад

On an offset smoker I just cure your sausage and use a smoke tube or smoke maze with wood pellets, chips, or sawdust. After 4hrs the meats are definitely not above 145. Especially during the winter. It’s a true cold smoke.

@joesmith7427 Год назад

Eric, mention NSF on some of your shows. Alot of people dont know about it when choosing equipment. In florida, the health dept will show the door to equipment in a restaurant or meat processing business if it is not NSF approved! 😊

@scottgriegermusic 11 месяцев назад

Thanks for making this, it’s very informative. I read elsewhere that under 4 hours in the danger zone is the limit, but 2!? It makes me question if not using a cure is worth it at all. If I am going through the trouble of making this stuff I’m gonna want to make a large batch that will last me. Not 3 links, and for a lot of meat it takes a long time to reach 140, even running at 250.

@FreeYourBrains 7 месяцев назад

Also important is the fact that you need to maintain the sausage at or over 140F for longer than 5-10 minutes to kill unwanted bacteria

@cathyrainer1778 Год назад

I would love to have a recipe for pineapple cheese venison sausage. We have a processing company here in Mississippi called Boondocks and they make a very good pineapple cheese sausage with venison. However they have about out priced what we feel is reasonable to pay for it. We have tried a few recipes but still not like it. We also made your teriyaki pineapple sausage which was good but still....not the taste we were looking for. I hope you can help us. That processing plant is in Smith County, Mississippi near Raleigh, Ms. Please help me replicate this recipe!!!!

@joeguammusic Год назад

What a great video! This answered all my questions - thanks Eric!!!

@joesmith7427 Год назад

1 gram of curing salt per 1# of meat is the rate for curing salt, weather it is #1 or #2. get a gram scale! 1gram is like the amount in a packet of sweetener!!

@2guysandacooler Год назад

A gram scale is so important!! Totally agree!

@joesmith7427 Год назад

minimum cooking temps all end with a 5, like 135,145,155,165 degrees! rare, medium rare,medium well and well done, respectively! the same with the shelf in a refrigerator!! top shelf= 135, 2nd shelf=145, 3rd shelf 155, and bottom 165*F. and foods that belong on those shelves are where they belong on each self. RTE= ready to eat type of foods go on the top shelf, no cooking required to eat them!! so where do u find butter in the frig?? on the top shelf!! todays lesson!!

@stevethomas4581 Год назад

@2 Guys & A Cooler OK what about mixing the cure with some of the water that's going in the ground meat ?

@harrybarker1408 Год назад

good vid dood!!!!

@rwglavin3794 Год назад

Yea, I smoke my sausage in an old collage refer with a hot plate. Trust me...I'm never thought of NOT using curing salt.

@lwalle00 Год назад

Why not dry sausage in a refrigerator under 40 degrees?

@2guysandacooler Год назад

you can but most people do not have the refrigerator capacity to dry lots of sausage properly. You would have to hang them or place them on a rack where they do not touch. Then you would have to deal with the condensation that forms on the sausage after you take it out of the fridge as it reacts to the outside temps. So, a second drying would be in order. Then finally you would have to take into consideration the difference in temperature as the sausages would most likely be in the mid 30's when you started smoking. I did do a few tests where I pulled a sausage out of the fridge (temp 36f) and went directly into the smoker, and at 150f after 2 hours the internal was only 120f. For what it's worth.

@WepaRStrasni Год назад

I thought smoke deposits better on a wet surface?

@2guysandacooler Год назад

The sausage is not dried for that reason. The sausage is dried so that the casing can firm up and adhere to the meat properly. It also helps even out the internal temperature of the meat so that it cooks evenly.

@brittjuliff5990 10 месяцев назад

I would be interested to see the same experiment cooking the sausages in a sous vide. Any idea what the results would be? Thanks for all your amazing work!