Smoking alone does not keep sausage from spoiling. Harmful pathogens, such as Clostridium botulinum, which causes botulism, can survive even at temperature over 100 degrees Fahrenheit. These bacteria can later multiply in your sausage, causing food poisoning or death after consumption. Cures are a more effective form of preservation because they create an environment that is hostile to microbes. Most cures, such as Prague powder, contain nitrates or nitrites, will also enhance the meat's color and flavor.
Step 1
Combine the salt, sugar and spices and mix well. The proportions of these ingredients vary widely according to the kind of sausage you're making, so refer to your recipe when creating the seasoning mix.
Step 2
Spread the meat in the bottom of a large pan, then sprinkle the seasonings on top. Mix well.
Step 3
Dissolve the Prague powder in water in the proportions called for in the recipe. Use Prague powder #1 for semi-dry sausages, such as summer sausage, and Prague powder #2 for dried sausages, such as salami.
Step 4
Pour the water and cure mixture over the meat. Mix well, then store in the refrigerator for 30 minutes.
Step 5
Remove the meat from the refrigerator, and grind it through a 3/16-inch plate to get a finer texture and to better distribute the seasonings and cure. Chill for another 30 minutes before stuffing it into a casing.
Tips and Warnings
- Substitute premixed cures for the salt and Prague power in your sausage recipe.
- Do not use more than 1 level teaspoon of cure per 5 pounds of meat. Prague powder contains nitrites and/or nitrates, which are toxic in large quantities.
Things You'll Need
- Salt
- Sugar
- Spices
- Prague powder #1 or #2
- Meat grinder
- 3/16-inch grinding plate
References
- National Center for Home Food Preservation; Sausage Making Equipment and Procedures; A. Estes Reynolds Jr., et al.; 1982
- Jack Schmidling Productions: Sausage Making
- North Dakota State University; The Art and Practice of Sausage Making; Martin Marchello, et al.; 2004
- Great American Spice Company: Prague Powder No. 1 Pink Curing Salt
- The Sausage Source: Slow Cure (Prague Powder #2)
- National Center for Home Food Preservation; Nitrates and Nitrites; A. Estes Reynolds Jr., et al.; 1982
