sausage making question

[deepfried]

What do you use as a cure for your meat in making homemade sausgae ? Can you buy cure at like safeway , sobeys , co-op ? Or does WSS sell it , or is there a homemade recipe for cure that you can make with stuff in your pantry already ?

[wwbirds]

Carries the Hi Mountain brand sausage and jerky cures.

[deanmc]

Originally Posted by deepfried

What do you use as a cure for your meat in making homemade sausgae ? Can you buy cure at like safeway , sobeys , co-op ? Or does WSS sell it , or is there a homemade recipe for cure that you can make with stuff in your pantry already ?

Smoker cooked sausage or boiled or breakfast type? If you are doing it in the smoker you should use Prague powder or equivalent. You wont find that at the grocery store. need to go to a butcher supply like b&p or halfords. The grocery store cure is mostly salt and sugar and does not contain enough nitrate to control bacteria.

[FallAirFever]

I get all my supplies from CTR refrigeration. Its on 52 in the south east. They have premixes spice blends with the cure right in a separate package if you are going to smoke it. They also sell just the cure as well. Nice shop with helpful people.

You could also try Halfords Hide in the NE if that is closer to you.

Good luck let us know how it turns out!

[ChubbS]

you can use morton's tender quick, that can be bought at the supermarket, its usually used in a brine but i have used it to make jerky with.

[HunterDave]

I've bought all of my sausage/jerky seasonings at Halford Hides in Edmonton and I found it just great. I know that it's a little far for you to go though. Maybe a google search will give you some good sausage recipes?

[HunterDan]

Originally Posted by ChubbS

you can use morton's tender quick, that can be bought at the supermarket, its usually used in a brine but i have used it to make jerky with.

Chubbs is right, Get morten's tender quick. sell it at Sobey's, Coop, etc.
BUT - Do not use the amounts listed on the instruction on the morten's tender quick bag. Unless you like really salty food.
Use 1 Tb per 10lbs of meat, or twice that if you are making a brine.

Dan

[HunterDave]

Originally Posted by HunterDan

Chubbs is right, Get morten's tender quick. sell it at Sobey's, Coop, etc.

Do you have to put any binder in the meat with that stuff?

[ishootbambi]

Originally Posted by HunterDan

Chubbs is right, Get morten's tender quick. sell it at Sobey's, Coop, etc.
BUT - Do not use the amounts listed on the instruction on the morten's tender quick bag. Unless you like really salty food.
Use 1 Tb per 10lbs of meat, or twice that if you are making a brine.

Dan

i agree that the package listing is way too high, but i know i use more than that. im not home so i cant check, but thats definately light.....at least for what i wanted.

[hawken]

Originally Posted by FallAirFever

I get all my supplies from CTR refrigeration. Its on 52 in the south east. They have premixes spice blends with the cure right in a separate package if you are going to smoke it. They also sell just the cure as well. Nice shop with helpful people.

You could also try Halfords Hide in the NE if that is closer to you.

Good luck let us know how it turns out!

X2

[Rockymtnx]

I get most of my sausage making supplies from Butchers & Packers in Edmonton.

[buckmaster]

Originally Posted by ChubbS

you can use morton's tender quick, that can be bought at the supermarket, its usually used in a brine but i have used it to make jerky with.

X2, sobeys sells this product.

[chewydog]

Originally Posted by Rockymtnx

I get most of my sausage making supplies from Butchers & Packers in Edmonton.

Me too, have for years, it's good ****!

[Rhino81]

X2ctr refrigeration. Great store for all your sausage and meat cutting needs.

[bushlover]

Halford hide has changed names in Calgary. Still the same owner ( can't remember his name right now). He packages his own line of spice packages in blue bags, has for a number of years. Use them all the time, good for 23-25 lbs of meat. The store now goes by D n R leather and sausage supplies and is located at 2011 39 Ave NE. I believe he has cure for sale on it's own as well

[HunterDan]

Originally Posted by HunterDave

Do you have to put any binder in the meat with that stuff?

No binder. I just mix mine with 30% pork, or 40-50% if I am making pepperonis or sandwich meats(salami, summer).

[Andrzej]

CTR Refrigeration carries two basic cures

CTR General Cure
Salt 96.2%, sodium bicarbonate 2.8%, sodium nitrite 1%
Use 18-20 g per 1kg of meat.

CTR F.S Cure
salt 95%, Sodium Nitrite 5%. 3.8g per kg.

You need to add Iodine free salt and brown sugar at10% of total salt for dry curring



Andrzej

[deepfried]

So this is the first batch , put in the bradley for a bit and then finished off in the oven. Had some for dinner and they turned out awesome !!!! I had a Hi mountain kit in the pantry so used the cure that they had in there. I will be trying some more receipes and components though seeing what I like/don't like as I still have a bit of my last years deer in the freezer. Any other tips or tricks are appreciated !!!!!!

[Skybuster]

If you use prague powder, be sure you research your amounts, very carefully. Too much can kill you. I use it, in the specified amounts, but I double check every time.

The local grocer - Super A in Grimshaw also sells spice packages, includes the cure. We did one batch of beer stick. It was really good. We also did a kielbasa from an internet recipe, our own spice and prague powder. It too was awesome, but I liked the beer stick more.

I have also found that mixing deer half and half with pork results in a very nice moist sausage. 100% deer can be pretty dry.

Have fun.

[deepfried]

Originally Posted by Skybuster

I have also found that mixing deer half and half with pork results in a very nice moist sausage. 100% deer can be pretty dry.

Have fun.

yup mine today was mixed pretty much half with pork and I also threw just a little bit of beef in as well !!!

[deanmc]

Originally Posted by deepfried

So this is the first batch , put in the bradley for a bit and then finished off in the oven. Had some for dinner and they turned out awesome !!!! I had a Hi mountain kit in the pantry so used the cure that they had in there. I will be trying some more receipes and components though seeing what I like/don't like as I still have a bit of my last years deer in the freezer. Any other tips or tricks are appreciated !!!!!!

Looks good! MMMMMMMMMM

Never tried the oven I usually boil it to finish and then dip them into ice water as soon as they are to safe internal temp. The cold water shrinks the casings and is mostly a cosmetic thing.

[HunterDan]

Originally Posted by deepfried

So this is the first batch , put in the bradley for a bit and then finished off in the oven. Had some for dinner and they turned out awesome !!!! I had a Hi mountain kit in the pantry so used the cure that they had in there. I will be trying some more receipes and components though seeing what I like/don't like as I still have a bit of my last years deer in the freezer. Any other tips or tricks are appreciated !!!!!!

One tip - I always cut all my sausages apart before I put them in the smoker. Sure it takes more time, but I find that they look better and cook/smoke more evenly because they are not touching.

Dan

[Iskra]

Originally Posted by Andrzej

CTR Refrigeration carries two basic cures

CTR General Cure
Salt 96.2%, sodium bicarbonate 2.8%, sodium nitrite 1%
Use 18-20 g per 1kg of meat.

CTR F.S Cure
salt 95%, Sodium Nitrite 5%. 3.8g per kg.

You need to add Iodine free salt and brown sugar at10% of total salt for dry curring



Andrzej

That looks professional.

[858king]

Looking to resurrect this link.

I read that the general rule is 1 TBSP of Morton Tender Quick per 10 lbs; is that just powder mixed in, rubbed on, or...?

I'd like to make some dry, smoked chorizo for feijoada (Portuguese/Brazilian black bean stew).

Thoughts? All I have is MTQ although I suppose I could buy saltpetre; I'm in a small town.