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Sausage making and curing meats.

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Gator
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Forum Sub Title

Postby Gator » Mon Jan 12, 2009 5:40 pm

Hi folks - we need to come up with a catchy sub-title for our new Sausage Forum...any ideas?

One suggestion: "The Nearly Forgotten Art" :wink:

Any others?
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Papa Tom
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Postby Papa Tom » Mon Jan 12, 2009 6:20 pm

How about :
Chuckwagon Charcuterie?
Links to Nirvana?
Corned Beef and Casings?
Living a Legacy?
Better than Bought?

I'll probably come up with more.
I have been curing meat for as long as I have been smoking and that is 30 years. It all started when a friend fed me some smoked fish that was great then I found out it was carp! Talk about alchemy!
Anyway I would like to encourage others to try this art but include science. Curing has brought with it some fear because prior to about 1980 it was pretty much just art and some folks got sick. Today I encourage folks to do the research into the science of curing or strictly follow proven recipes. Either way you will be amazed that you too can easily create these things yourself. If you don't know ask. Do not follow some recipe that you found on the web somewhere. I recently saw a post on another forum where the guy thought he could substitute yeast for a LAB culture in making dry sausage, that is really scarey. Fortunately his collegen casings burst and ruined the batch.
Please don't let what I've said here deter anyone all I'm saying is be careful there are pitfalls.
BTW I am impressed with Bigwheels knowledge of curing he has done his homework.
Last edited by Papa Tom on Tue Jan 13, 2009 11:15 am, edited 1 time in total.
tarde venientibus ossa....
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Postby DATsBBQ » Mon Jan 12, 2009 6:33 pm

Papa Tom wrote: Today I encourage folks to do the research into the science of curing or strictly follow proven recipes. Either way you will be amazed that you too can easily create these things yourself. If you don't know ask. Do not follow some recipe that you found on the web somewhere.


That fermenting process still has me a bit worried. :shock: Something about leaving meat out at room temp for hours with the intent to get it fermenting strikes me as unsafe. Wonder what the local HDs think about the process? but I digress.

If done properly, home cured meats beat the pants off the stuff you buy at the megamarkets. Do it once, and you'll be hooked :lol:

How about a primer Papa? Prauge 1 & 2, MTQ .... you say nitrate, I say nitrite 8) . Be our meat curing in-house Alton Brown :idea:

BACK TO THE TOPIC
I like the first suggestion :roll: (mainly cause its mine) but here a few others:
Grinders Annomous
I got your cure so stuff it :P
Every thing you wanted to know about Sausage but were afraid to ask
Things your grandpa knew

More later, maybe :wink:
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Postby jerrykr » Mon Jan 12, 2009 9:09 pm

I have to agree.

I saw a recipe on one of those "recipe sites" once where they should have recommended 1 teaspoon of Insta-Cure and they were recommending multiple Tablespoons! They had people commenting that the meat was so pink.... I'm surprised they were not poisoned. I sent the site an email, but I did not follow up to see if they corrected the recipe.
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Postby txngent » Mon Jan 12, 2009 9:12 pm

The Art of a Spicy Meat Stick;
Stuff This;
Around the Grind;
Just In Casings;
The Cure;
Rings in Smoke
One Backwoods Fatboy, One Traeger Texas Grill, just looking for a trailer!
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Postby Papa Tom » Mon Jan 12, 2009 11:33 pm

If done properly, home cured meats beat the pants off the stuff you buy at the megamarkets. Do it once, and you'll be hooked :lol:

How about a primer Papa? Prauge 1 & 2, MTQ .... you say nitrate, I say nitrite 8) . Be our meat curing in-house Alton Brown :idea:


If there's interest I can lead enough to get you on the path and probably answer questions especially those Myths on methods.

Since you mentioned it :
"How about a primer Papa? Prauge 1 & 2, MTQ .... you say nitrate, I say nitrite Cool "

Nitrate is Sodium Nitrate NaNO3
Nitrite is Sodium Nitrite NaNO2
Neither does the curing but both chemically change in the meat to Nitric Oxide (a gas) NO that does the curing by chemically reacting with the mytoglobins in the meat.

Prague #1 contains 6.25% Sodium nitrite and 93.75% Sodium Chloride
Prague #2 contains 6.25% Sodium Nitrite and 4% Sodium Nitrate and 89.75% Sodium Chloride.
MTQ contains .5% Sodium Nitrite, .5% Sodium Nitrate and Sodium Chloride, sugar and Propylene Glycol.
Last edited by Papa Tom on Tue Jan 13, 2009 6:00 pm, edited 2 times in total.
tarde venientibus ossa....
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Postby OSD » Tue Jan 13, 2009 7:08 am

"Everything from stuffing links to curing a ham. This is the place."

:D
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Postby Gator » Tue Jan 13, 2009 11:09 am

OK, lets put up the best from each in a poll - post or PM me your entry and we will put it to a vote. :wink:
Last edited by Gator on Tue Jan 13, 2009 12:48 pm, edited 1 time in total.
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Postby BrisketGrease » Tue Jan 13, 2009 11:59 am

"you never sausage a forum"
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Postby mgwerks » Tue Jan 13, 2009 3:09 pm

"The cure for what ails ya!"

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Postby DATsBBQ » Tue Jan 13, 2009 4:45 pm

The place for sausage making and curing meats.
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Postby super8mm » Tue Jan 13, 2009 5:57 pm

Sausage 101
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DJ
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Postby DJ » Tue Jan 13, 2009 5:59 pm

ok, I think we need to pm our favorite entries and not post 'em...I'm gonna pm....when is the cut-off?
edit 1 below......
However, if posting is the preferred method, I'm happy to oblige....
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Postby Gator » Tue Jan 13, 2009 6:19 pm

Either way is fine DJ, I got ur entry. :wink:

Let say cut-off is tommorrow morning. For those of you with mutiple suggestions, let me know which one you want us to vote on and I will add it to the list.

This is what I have thus far:

- Everything from stuffing links to curing a ham. This is the place.

- You never sausage a forum.

- The cure for what ails ya!

- The place for sausage making and curing meats.

- Sausage 101

- Follow this thread to Homemade and Homecured Goodness!
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Postby HarvestMoon » Tue Jan 13, 2009 6:44 pm

We'll either cure or stuff you
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