Hanrahan
11-01-2014, 01:38 AM
Quick question. I've made lots of fresh sausage, but this is my first foray into cured sausage. I'm making sausage with TQ and have seen conflicting directions for how to cure the meat. I know it's 1.5 tsp/lb and not to add extra salt to the recipe. My question is how long to cure it for and the best method. I've seen anywhere from overnight to 4 days. I've seen to cure cut meat in a brine before grinding. I've seen to grind and then mix cure with spices and leave in the fridge. I've seen to grind, season/cure and stuff right away and leave in the casings in the fridge to cure.
In the interest of saving time, I'll tell you my plan is to grind, then mix the cure with the seasoning and leave in the fridge to cure before stuffing. Does that sound good? And if so, is overnight ok, or should I leave it for a few days? Thanks.
In the interest of saving time, I'll tell you my plan is to grind, then mix the cure with the seasoning and leave in the fridge to cure before stuffing. Does that sound good? And if so, is overnight ok, or should I leave it for a few days? Thanks.