Fresh seasonings for cured sausages?
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Wondering if anyone has used fresh seasonings for cured products at all yet and if so what change did you make to seasonings or meat block and what was the outcome?
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Wondering if anyone has used fresh seasonings for cured products at all yet and if so what change did you make to seasonings or meat block and what was the outcome?
RJ Adventures I believe the only difference really is using sure cure and smoking them.
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RJ Adventures I believe the only difference really is using sure cure and smoking them.
Tex_77 I know a lot of them have salt differences, just haven’t had time to experiment yet to see if they’ll turn out ok as is, good flavor, texture, protein extraction, etc
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There was a similar question posted recently for using fresh bratwurst seasoning in a cured and smoke product. Jonathon suggested reducing the meat block weight from the usual amount by 4/5 while using the normal seasoning amount and adding cure to reach the correct salt level for a cured product.
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There was a similar question posted recently for using fresh bratwurst seasoning in a cured and smoke product. Jonathon suggested reducing the meat block weight from the usual amount by 4/5 while using the normal seasoning amount and adding cure to reach the correct salt level for a cured product.
processhead yeah I had asked him about a certain seasoning once, and every seasoning is going to be different according to him because each one has a different salt content, some having more sugar than salt so I was curious if anyone had tried any certain fresh seasonings yet in this manner…either a 4/5 meat block or any other variation that worked well
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processhead yeah I had asked him about a certain seasoning once, and every seasoning is going to be different according to him because each one has a different salt content, some having more sugar than salt so I was curious if anyone had tried any certain fresh seasonings yet in this manner…either a 4/5 meat block or any other variation that worked well
RJ Adventures said in Fresh seasonings for cured sausages?:
processhead yeah I had asked him about a certain seasoning once, and every seasoning is going to be different according to him because each one has a different salt content, some having more sugar than salt so I was curious if anyone had tried any certain fresh seasonings yet in this manner…either a 4/5 meat block or any other variation that worked well
I can see where the adjustment would vary depending on the seasoning and the difference in salt amounts. There is probably some minimum salt-to- meat ratio that needs to be met for a cured product.
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Wondering if anyone has used fresh seasonings for cured products at all yet and if so what change did you make to seasonings or meat block and what was the outcome?
RJ Adventures I normally batch my own recipes with fresh seasoning. Add cure#1 in all my sausage. Retards pathogen growth and gives me the ability to decide how i am going to cook or smoke my frozen vacpaked links in the future. Thinking about your great post on hotdogs, I first pasteurize mine with SV @ 140* for 2.5hrs after vacpac. Now pasteurized, and safe, you can smoke, or just toss on the grill like commercial dogs. Important point… If you pasteurize, and don’t cook that day, ice bath to bring the temp down for freezing / long storage. SV has rules not the same as BBQ. this link is great with videos. SV the wrong way can be lethal. Scroll down at the site page, about 40pgs of info . Great SV info… Open for questions or chat any time. Joe, Cheers
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Wondering if anyone has used fresh seasonings for cured products at all yet and if so what change did you make to seasonings or meat block and what was the outcome?
RJ Adventures fresh is regarded the best way to go but who has those laying around when you need them? Nothing wrong with dried as long as they haven’t been in the cupboard for 3 years. Plus fresh volumes are usually 2-3x’s more over dried but if you got it, use it.
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