The Sausage Factory

[high horse Hal]

What happens of you omit the Prague #1 powder?
I'm not a fan of sodium nitrite.

understand botulism and food safety , then take precautions
Cdn Food says 165 for game meat and sausage, then no warm temps until consumption

[cdub]

Watch 2guysandacooler on youtube, he has done a video on nitrates just recently.

understand botulism and food safety , then take precautions
Cdn Food says 165 for game meat and sausage, then no warm temps until consumption

[IronNoggin]

What happens of you omit the Prague #1 powder?
I'm not a fan of sodium nitrite.

Smoked sausages require this cure in order to be safe.

I strongly suggest not missing it in the recipe!!

Cheers,
Nog

[high horse Hal]

Hot bath after smoking should do it?

[cdub]

it depends on how long you leave the meat in the danger temp zone allowing the bacteria to grow. Cures eliminate this. Cures if used correctly are safe. Watch the video i mentioned.

Hot bath after smoking should do it?

[IronNoggin]

Cures if used correctly are safe. Watch the video i mentioned.

[IronNoggin]

[OOBuck]

What happens of you omit the Prague #1 powder?
I'm not a fan of sodium nitrite.

If you dont want to use Cure#1 eliminate the smoking process all together, the majority of true brats are poached not smoked. If you want the smoked taste use a liquid smoke, but then again the jury is still out on potential heath risks with their use. I always find poaching after smoking seems like a waste as it washes I good amount of the smoke taste out. As far as liquid smoke a little goes an extremely long way.

[cdub]

I quite often hot water bath with sous vide. It finishes to temp without over drying sausage, unless you have a steam function in your smoker.

[IronNoggin]

If you dont want to use Cure#1 eliminate the smoking process all together, the majority of true brats are poached not smoked.

We never smoke brats.
The ones we did smoke this time around were Hunter Sausage and Smokies.
To which the cure was added, as always.
Certainly not the brats.

I always find poaching after smoking seems like a waste as it washes I good amount of the smoke taste out.

Not nearly as much as you might think.
Given the extreme density of the smoke Roy's smoker produces, the little that is lost due to the hot water bath is negligible.
The vast majority of professional smokers I know do this.

Cheers