Cured German Sausage Seasonings
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Not a real expert on this, but I do not see why it would not work. Only thing is there might be some sort of additive that needs time to do it’s magic. All that being said I would give it a try.
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I agree in why it wouldn’t work with withholding any cure.
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fresh sausage doesn’t need cure as it won’t be in an environment for bacteria growth long enough. If its between 37-140 degrees for 2hrs + AND its in low/no oxygen environment you must use cure.
Fresh sausage is low/no oxygen if stuffed in casing but it won’t be in the danger temps long enough.
You should expect that won’t get the hammy taste without the cure. If you go without cure you should replace with equal amount of salt.
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OutdoorCharlie Yes, you can. Now, if you are really sensitive to salt you might want to use 5-10% less seasoning per lb of meat as the salt content is formulated for a cured sausage not a fresh sausage. Personally, I would use at 100% strength.
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Ok thanks guys?
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Ok thanks guys?
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I don’t see why not! Can you post a link to the seasoning that you are looking at and I can look at it.
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OutdoorCharlie That should be fine. They just give you the cure to be used if you want to smoke them.
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Adding cure is for when you plan to smoke or thermal process at low temperatures or are looking for the flavor and color development that cure adds.
If you are hot smoking or grilling, no cure is necessary. -
Have you thought about just making your own seasoning? It’s really not that hard and a bunch of people on this board would probably share there’s? I would? The benefit is that you know what u got?
Pivodog yes trying a new flavor. But if you would like to share I would try it in another batch for sure.
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Here’s the last recipe I use for Brats?
5lbs/2270g BNLS pork butt or BNL picnics 1.6oz/45g Salt 0.4oz/11g Sugar 1oz/28g Fresh chopped onion 0.25oz/7g Ground white pepper 0.006 oz/0.2g Ground allspice 0.05oz/1.5g Ground celery seed 1.6oz/45g Non-fat dry milk 0.07oz/2g Lemon juice 4oz/113g Crushed ice 10ft/3m casing -
Here’s the last recipe I use for Brats?
5lbs/2270g BNLS pork butt or BNL picnics 1.6oz/45g Salt 0.4oz/11g Sugar 1oz/28g Fresh chopped onion 0.25oz/7g Ground white pepper 0.006 oz/0.2g Ground allspice 0.05oz/1.5g Ground celery seed 1.6oz/45g Non-fat dry milk 0.07oz/2g Lemon juice 4oz/113g Crushed ice 10ft/3m casingPivodog thank you!!
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