Going to do hot links should I think of it as a cure sausage?
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Getting ready to do hot links for the first time and the package says to add Sure Cure. I am thinking it should be like a cure sausage and add Binder and Encapsulated Citric Acid to it so I can smoke it today. I’m I thinking right?
LuckyDs said in Going to do hot links should I think of it as a cure sausage?:
Getting ready to do hot links for the first time and the package says to add Sure Cure. I am thinking it should be like a cure sausage and add Binder and Encapsulated Citric Acid to it so I can smoke it today. I’m I thinking right?
It might help us if you took a close up picture of the label and posted it here. I am curious about the ingredients that are already in the mix.
Hot links is kind of a general description for a sausage . I would like to learn more about what you have there. -
Getting ready to do hot links for the first time and the package says to add Sure Cure. I am thinking it should be like a cure sausage and add Binder and Encapsulated Citric Acid to it so I can smoke it today. I’m I thinking right?
LuckyDs are you talking about the Walton’s Texas Hot Link seasoning? twilliams is correct ECA is not something that is normally added because of the flavor profile. Smoked meat stabilizer is what I use for that sausage as an accelerator. There is not one recipe fore that sausage for that sausage but the tang from ECA is not in any of the ones I have eaten over the years.
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LuckyDs are you talking about the Walton’s Texas Hot Link seasoning? twilliams is correct ECA is not something that is normally added because of the flavor profile. Smoked meat stabilizer is what I use for that sausage as an accelerator. There is not one recipe fore that sausage for that sausage but the tang from ECA is not in any of the ones I have eaten over the years.
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LuckyDs are you talking about the Walton’s Texas Hot Link seasoning? twilliams is correct ECA is not something that is normally added because of the flavor profile. Smoked meat stabilizer is what I use for that sausage as an accelerator. There is not one recipe fore that sausage for that sausage but the tang from ECA is not in any of the ones I have eaten over the years.
YooperDog said in Going to do hot links should I think of it as a cure sausage?:
LuckyDs are you talking about the Walton’s Texas Hot Link seasoning? twilliams is correct ECA is not something that is normally added because of the flavor profile. Smoked meat stabilizer is what I use for that sausage as an accelerator. There is not one recipe fore that sausage for that sausage but the tang from ECA is not in any of the ones I have eaten over the years.
Are we talking about this seasoning? [link text]https://www.waltonsinc.com/hot-link-unit(link url)
I could not find one named Texas Hot Link seasoning.
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YooperDog said in Going to do hot links should I think of it as a cure sausage?:
LuckyDs are you talking about the Walton’s Texas Hot Link seasoning? twilliams is correct ECA is not something that is normally added because of the flavor profile. Smoked meat stabilizer is what I use for that sausage as an accelerator. There is not one recipe fore that sausage for that sausage but the tang from ECA is not in any of the ones I have eaten over the years.
Are we talking about this seasoning? [link text]https://www.waltonsinc.com/hot-link-unit(link url)
I could not find one named Texas Hot Link seasoning.
processhead Yes
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If your plan is to get it in the smoker yet today, cure accelerator is probably a good idea. If your schedule permits smoking tomorrow. You could grind/mix/ stuff today then hold the links overnight and stuff tomorrow.
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YooperDog yes that is what I’m taking about. I don’t have an Smoked Meat Stabilizer so I guess I will let it set until tomorrow morning. It should be alright if it set for about 16 to 18 hours?
LuckyDs yes 16-18 hours refrigerated will be ok
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If you are using the red 30 mm collagen casings, make sure you slowly step up the temps. My first batch of them I ramped up the temps to fast and the casing is very chewy on them.
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I’ve used that seasoning, and I added Sure Cure because I wanted to smoke it. I don’t see why it wouldn’t work as a fresh sausage, though, if that’s what you’re in the mood for. I did not add ECA.
It made for a very good smoked sausage, by the way, although a bit too salty for me. I’m glad I didn’t add ECA, as that didn’t suit what I was looking for. That said, it might make a better-than-decent snack stick or Summer sausage if you wanted to add ECA and see where that took you.
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LuckyDs that is correct, if you want it like a fresh bratwurst or fresh patty do not add the cure. Must cook it at a higher heat and fast like frying on the stove, grilling or boiling in water. Not low and slow in a smoker increasing temps gradually.
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LuckyDs said in Going to do hot links should I think of it as a cure sausage?:
So next time if I want to treated like a fresh sausage just don’t add the cure?
Correct. No cure, no smoking.
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