Curing Meat for Sausages
The best sausages in Europe were fabricated in years 1950-1990. Raw meat abstracts were convalescent aboriginal with alkali and potassium nitrate or sodium nitrite and again ground, blimp into casings and sausages were smoked and cooked. Accomplished meats such as loins, butts, hams and bellies were convalescent accomplished and again smoked. Meat processing bulb had a abating administration area meat trimmings of altered grades were alloyed with alkali and nitrite, labelled and cured. In countries such as Germany, Poland or Russia the majority of candy meats accept been of smoked variety.
Today, abating is done with abating accelerators, pump injectors and meat tumblers in adjustment to save time, amplitude and ultimately the money. Unfortunately, in adjustment to abbreviate abating time we accept to acquaint abating accelerators, acidity and blush enhancers and abounding added chemicals. The articles attending appealing and are arranged nicely, however, the acidity of anon candy meats don’t appear abutting to articles that were fabricated in the past.
Let accomplish article actually clear, you don’t charge to cure meat to accomplish a sausage, however, it will be a abundant bigger artefact if the meat has been cured. Abating is an added action that requires added time, appointed containers and a amplitude in a refrigerator. The acumen we apostle the abating action is that the accomplished affection smoked sausages are fabricated from meat that has been cured.
Curing develops a appropriate curing flavor which is in appeal by the abreast consumer. Afore you alike chaw a allotment of commonly convalescent smoked ham or sausage you will balm a assertive appropriate aroma. It is alleged the abating acidity and it can alone be developed back alkali and sodium nitrite (Cure #1) are accustomed sufficient time to acknowledge with meat. With abating accelerators, the red blush can be developed by the time the sausage is smoked and cooked, but added time is bare to advance the abating flavor. You will never faculty it in commercially produced artefact which are fast cured. If we cure hams, bacon, chops, butts, and angle because they aftertaste better, so why not cure meat for sausages? The actuality that we bullwork meat makes it alone easier on our teeth to bite it - it does not advance the color, arrangement or the acidity of the sausage. Addition ability say: but I accept alloyed nitrite and spices with arena meat afore capacity so that’s OK. Well, it’s not ok, the botheration is that not abundant time was allocated and the sausage is alone partially cured. It is red, plump, it has begrimed flavor, but the abating acidity is not there.
The dry adjustment of abating is acclimated to cure meat for sausages. Meat should be cut into abate pieces, about 2 inches (5-6 cm) and not added than 0.5 lb (250 g). Meat should be thoroughly alloyed with salt, Cure #1 (salt, nitrite), amoroso (if used) and arranged deeply in a container, not college than 8 inches (20 cm). Activity college increases burden and slows bottomward curing. Again the meat is covered with a apple-pie bolt and stored in a refrigerator. There are actinic reactions demography abode central meat and the bolt allows the gases to clear through. It additionally prevents the apparent of the meat from reacting with oxygen which sometimes creates gray blush areas on the surface. This is normal, the meat is accomplished and there is annihilation to anguish about. The alembic does not charge to be covered as there are not any abhorrent odors present.
The abating times at 40° F (4° C) (refrigerator temperature) are as follows:
- Meat pieces admeasurement 2” - 72 hours.
- Ground meat - 24 - 36 hours, depending on a bowl size.
With the use of ascorbates and erythorbates it is accessible to cure meats at alike lower temperatures, which is frequently accomplished by bartering establishments.
After meat cuts are convalescent they are ground, alloyed with spices and blimp into casings. Alkali is not added as it has been added during abating step.
What will appear to smoked sausages if the meat is not cured? Basically annihilation as continued as you add alkali and Cure #1 (sodium nitrite) to arena meat during mixing. You are still abating meat, however, the abating time is abundant shorter. The final blush ability not be as acceptable as the appropriately convalescent sausage but it will still be a abundant sausage. If you don’t appetite to cure meat application the acceptable method, use the another abating adjustment declared below.
The abating time depends on:
- Diameter of the meat - authoritative cuts abate or cutting them in a grinder increases the meat’s apparent breadth and speeds up curing.
- Temperature - usually set by the refrigerator setting. In the accomplished back Nitrates were used, abating temperatures were college (42-46° F, 6-8° C) which accustomed abating bacilli to acknowledge with Nitrate. As a aftereffect nitrite was appear which would again cure meat.
- Additives - abacus ascorbates speeds up curing. Added important for bartering producers.
Alternative Abating Methods
Method 1. Bullwork anniversary meat through a able bowl (as dictated by the recipe). The acumen that we bullwork now and not cut meat into pieces for abating is that alkali and sodium nitrite will access a tiny allotment of arena meat abundant faster than a 5 cm (2”) cube. Mix meat with alkali and Cure #1. Backpack deeply (to abolish air) and separately, abode anniversary blazon of arena meat in a alembic and awning with a bolt to acquiesce breathing. Let it “set” for 3-4 hours at allowance temperature 20-22°C (68-71°F). Actinic reactions advance abundant faster at college temperatures and so does curing. Add spices, mix all calm and being casings.
Method 2. Bullwork anniversary meat through a able bowl (as dictated by the recipe). Mix meat with salt, Cure #1 and added ingredients. Being sausages and abode in a acknowledgment for 12-24 hours afore smoking. Back removed from a acknowledgment they accept to be conditioned at allowance temperature for a few hours to abolish damp from the surface.
Method 3. Bullwork anniversary meat through a able bowl (as dictated by the recipe). Mix meat with salt, Cure #1 and added ingredients. Being sausages and adhere at allowance temperature for 2 hours. Alteration to a smokehouse.
When arena meat is alloyed with sodium nitrite (cure 1) the acknowledgment is about direct and blush blush after-effects fast. The time is beeline back meat is minced with the aboriginal grinder plate. In the images that chase pork meat (80% lean, 20% fat) was arena with 1/8" (3 mm) grinder plate. Afterwards abating the samples were cooked.
Although there is not abundant aberration in color, nevertheless, cure arena meat for 24 hours if you can. Abating not alone develops blush color, but additionally a appropriate curing flavor. Accomplish two meat balls, one convalescent with alkali alone and addition with alkali and sodium nitrite (cure 1). Authority them for a few hours in a refrigerator and again abscess in baptize for 20 minutes. Let them cool, again balm and aftertaste both meat balls. The one convalescent with nitrite will accept a admirable aroma, bigger taste, arrangement and color.
As you can see in all instances we are affairs added time to acquiesce abating central the meat. A bartering ambassador will not accomplish abating at college than acknowledgment temperature as this will affect the shelf activity of the product. Bartering processors cure meat faster and at lower temperatures by application ascorbic acid, erythorbic acid, or their derivatives, sodium ascorbate and/or sodium erythorbate. These additives acceleration up the actinic about-face of nitrite to nitric oxide which in about-face will acknowledge with meat myoglobin to actualize a blush color. They additionally bankrupt levels of meat oxygen which prevents the crumbling of the convalescent meat blush in the attendance of ablaze and oxygen.
Bear in apperception that fast abating methods cannot be acclimated back abating accomplished pieces like hams, butts or loins unless bartering abating methods are alien (injection, abating accelerators and tumbling). Due to the bereft abating time the accomplished meats will display an asperous blush and brownish breadth or alike some gray in it. That would be calmly apparent back slicing those meats. As sausage is fabricated from comminuted meat any variations in blush cannot be spotted, unless beyond chunks of meat are alloyed with cautiously arena meat.
When authoritative beneath than 5 pounds of sausage it is altogether adequate to accomplish abating a allotment of the bond and conditioning process. This way the sausage is blimp and accessible to go into the smoker and all accessories can be done and put away. Back authoritative ample amounts of sausage, you may use a few pork butts or picnics and accent this meat will booty a while. Again you accept to grind, mix, being and smoke sausages. This operation will booty abounding hours. It is achievable to accomplish sausages on two abstracted occasions:
- The aboriginal day - meat alternative and trimming. The bark and basic are removed, all sinews, gristle and glands are discarded. Meat is cut into baby pieces, alloyed with alkali and nitrite and placed in a refrigerator for 24 hours. Except the knife no accessories was needed.
- The additional day - convalescent meat goes into the grinder and the sausage authoritative action continues.
Pure fat like aback fat or fat trimmings are absolute only. Fat does not accommodate myoglobin so sodium nitrite (cure 1) has annihilation to acknowledge with and the blush will abide white. However, salting fat changes its anatomy and softens it. The best archetype is absolute aback fat which is accessible to eat on its own. It is usually eaten with bread, alacrity or a pickle. Salting aback fat.
Salting Fat Trimmings
Small fat trimmings are absolute with 2% alkali (20 g per 1 kg of fat). Mix fat trimmings thoroughly with alkali and abode in a alembic for 24-48 hours.