Fruits of the labour

I agree on the low and slow if you have ever had sausage sweat, and these ones are 3" thick, what you end up with is a beautiful exterior and a raw grey mess on the inside. My nephew's buddy brought 40 pounds of summer sausage over this past fall that someone had done this to and was asking if there was a fix. After him and three buddies got food poisoning from eating this crap he decided my advice of tossing it was best.

Anything past 170 internal liquefies the fat, hence my warning of when you bump the heat to 200 don't have plans cause things happen fast.(as a side note my younger brother, at about 14, torched a whole smokehouse full of sausage after falling asleep near the end and boy was the old man pissed)

One step I forgot to add was I flip the sausage 2-3 times as they hang vertically and this helps keep the fat distributed. Cure was made to work at low temps and activate slowly. By excessively/quickly heating it changes the chemical makeup somehow to be even less healthy than it is originally. Beyond me but this is what I was told by a butcher who makes some of the best sausage I have ever tasted.

I also work under the adage of "if it ain't broke" and folks tend to go into rototiller mode when a piece of this hits the table LOL
 
billdick said:
Super cure can be had for $6 per kg and you only use 1.42 grams per pound so it doesn't change the flavour and make it to salty. A bag of cure will last a DIY guy a very long time.
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Not sure about Super cure but the cure I get from the butcher supply place has a 6 month shelf life. I have had an instance of cure going bad from age so it is just something you may want to check. For anyone in the Sarnia/London area there is a place called Canadian Butcher Supply in Thedford and they have all the spice, case, cure you need and some kick azz equipment at reasonable prices. Have a 20lb air operated stuffer on my wish list, to make smaller sausage much easier, but a $600 I will be hand cranking for a while
 
Well, for supper, we had usselves a redneck soif-an-toif: beer-battered walleye, wild boar filet-mignon, oven-roasted veggies, juniper-berry, red-wine and cranberry reduction, with a Bordeaux Grand Cru and an Ontario white. Pretty gosh-darned good!

 
hunter148 said:
Not sure about Super cure but the cure I get from the butcher supply place has a 6 month shelf life. I have had an instance of cure going bad from age so it is just something you may want to check. For anyone in the Sarnia/London area there is a place called Canadian Butcher Supply in Thedford and they have all the spice, case, cure you need and some kick azz equipment at reasonable prices. Have a 20lb air operated stuffer on my wish list, to make smaller sausage much easier, but a $600 I will be hand cranking for a while
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I'm not to worried about my cure going bad as I use a couple kilograms a month. I have a butcher shop and cure a couple thousand pounds of meat a month. Most of my spice and such comes from First Spice and is very reasonably priced. I deal with a really good outfit down east called Malabar.
 
I might do a 100 lbs a year so that is why I mention that some cure does not keep. For the DIY guy using older product it may cause issues. I mentioned my supplier as they are 20 minutes from home with a store front. Tried to do business with Malabar a couple years ago and if you are not a commercial operation they would not give me the time of day

Those are some fine looking pepperettes above. I find it takes me to long to make the smaller stuff and at $3 a pound the butcher gets to make pepperettes
 
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