Using Cure In Fresh Sausage

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Shuswap
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Using Cure In Fresh Sausage

Post by Shuswap » Wed Jul 23, 2014 17:11

Just read Marianski`s page on curing and he says cure#1 can be used in fresh sausage. I`m interested because I want to try a smoked bratwurst but DW insists on the brats being fresh and I don`t want to make 2 batches. Does anyone making fresh sausage include cure #1 as a regular practice :?:
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redzed
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Post by redzed » Wed Jul 23, 2014 17:50

You can do what you like. I always leave a few links of fresh Polish sausage (with nitrite) when I prepare a batch for smoking. It's much better for the grill that way. If I poach the fresh sausage I like it without cure. Italian and bratwurst, I prefer without since the nitrite does change the flavour considerably, sometimes overtaking other flavours. Best is make a bit of both and let your better half adjudicate.

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Post by Shuswap » Wed Jul 23, 2014 19:22

redzed wrote:I always leave a few links of fresh Polish sausage (with nitrite) when I prepare a batch for smoking. It's much better for the grill that way.
Good tip Chris - I'll grill the fresh brats with nitrite. Dw will have to change her Wisconsin Brats method by carmelizing the onion in beer and then adding the onions to the grill brat - just another compromize in our 52 years together :grin:

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Post by ssorllih » Thu Jul 24, 2014 03:01

My experience has been that nitrites make most pork and dark poultry taste like ham. I have cured chicken thighs with salt, honey and cure#1 and made a very fair substitute for ham in small pieces.
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Post by Thewitt » Sun Aug 03, 2014 10:05

Authentic longganisas from the Philippines include Cure #1 in fresh sausages.
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