Putting cure in fry sausage?
We made some venison sausage today. On the packaging for a smoked German sausage, it said do not put cure in if you will be pan frying. I've looked around but I can't find a reason why. We ended up having a little bit that wouldn't fit in the casings and ended up frying that to get an idea what it'll taste like after its smoked. Does anyone know why you shouldn't put cure in pan fry sausage?
Best Answer
Curing salts contain sodium nitrite or sodium nitrate. When these curative agents are combined with the amines in meat and exposed to high heat they form carcinogenic compounds called nitrosamines. As the linked article states, commercial producers often add Vit. C to counteract some of the nitrosamine formation, but the curing mix you have might not include it for economic reasons.
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Can you use Cure in fresh sausage?
Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.Do you need curing salt to make sausage?
But curing salt is needed when you're making cured sausage (for example, pepperoni, salami, smoked sausage, summer sausage, etc.). Cured salt contains sodium nitrate and sodium nitrite, which act as preservatives and give the meat a longer shelf life.Do I have to use curing salt for summer sausage?
If you're making fresh sausage, such as breakfast sausage, which will be cooked straight away at high temperatures, you don't need to add cure. To reiterate, making homemade summer sausage means you must use a curing salt to prevent the growth of harmful bacteria that could harm your health.How long does sausage need to cure before smoking?
It's a good idea to cure the sausages a day before cold smoking, and then refrigerate them for 6 to 12 hours. If you want to add seasoning, take out the refrigerated sausages, season them, and throw them back in the refrigerator for a few hours. This helps in better absorption and seasoning of the meat.How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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