wdaly thanks for the update, good info to know
Snack stick resting period
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There are several theories on the curing time required for sausage and other ground meat. Most recipes here (Walton’s) say to wait 24 hrs before thermal processing when using Cure #1 UNLESS a cure accelerator is used.
For an alternative opinion on sausage curing waiting period, here is an interesting article about sausage curing practices. Note that they make a distinction between curing time required for whole pieces of meat and ground meat.
I tend to agree that ground meat mixed with cure #1 and salt will fully cure much faster than whole pieces of meat simply because of the thorough mixing process between the curing ingredients and the ground meat particles, thus there is minimal time delays for ingredients to be absorbed or to penetrate.https://www.meatsandsausages.com/sausage-making/curing/sausages
Paul
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by mrobisr
processhead great link, thanks. That is why in a previous life all of the products contained sodium erythorbate which I probably should be using since time is always guiding my production schedule instead of standard.
This could be a little confusing since it on this site, but I digress.
“A lot of our recipes from Walton’s and Meatgistics call for a 12 hour holding period when making cured sausage.”
“So if you want to skip the 12 hour holding period when making cured meats between processing and cooking, simply use a cure accelerator, and get the added benefits of flavor stability and a potentially better shelf life.”
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That link from processhead is the entire Marianski book Home Production of Quality Meats and Sausages. I read the whole site online there, then bought his book and read it, and discovered that it is 100% verbatim the website. Great resource!
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processhead
rinirego
I also concur with Paul.
When I mix sausage with cure that will be stuffed, I mix and then stuff in the same time line, then refrigerate for about 16 hours or over night and fire up the smoker the next morning. -
Does anyone know if it is ok to let the sticks rest a couple of days before thermal processing? I may have a 3 day window next week for meat processing & want to maximize my productivity. I am hoping to process at least 5 batches of sticks in that time. I was thinking about stuffing all of my sticks at one time & then putting them in my cooler. (without any cure accelerators of course). I would then smoke my batches one after the other, but could take up to 3 days. This would eliminate multiple grinder/mixer cleanups and I would be able to focus on smoking. I have found info on minimum resting times when only using cure #1, but not much info on max times before smoking.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
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Yep. Couple books I have say 48 hrs in fridge is OK, no real problem as long as already stuffed.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
I have kept cured uncooked meat for 3 days a few times and everything was fine, but I will admit it was/is not a goal that should be wished for. I have noticed that the meat does develop a funk kind of smell, but it is fine and have since noticed that my dry cure meat is always like that. As long as the meat is kept in the safe zone it will be fine.
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IVERYAN said in Snack stick resting period:
Does anyone know if it is ok to let the sticks rest a couple of days before thermal processing? I may have a 3 day window next week for meat processing & want to maximize my productivity. I am hoping to process at least 5 batches of sticks in that time. I was thinking about stuffing all of my sticks at one time & then putting them in my cooler. (without any cure accelerators of course). I would then smoke my batches one after the other, but could take up to 3 days. This would eliminate multiple grinder/mixer cleanups and I would be able to focus on smoking. I have found info on minimum resting times when only using cure #1, but not much info on max times before smoking.
In essences you are doing “Fresh Sausage Snack Sticks”.
I would think that smoking your sticks if you can achieve a finished IT of 165 (USDA requirement) within say 3 but not more than a 4 hour span then yes. But the cure is used to cook ground meats low and slow that would surpass the IT of 40 to 140 degrees within 4 hours.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
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