Cured Sausage: 101 What is Cured Sausage

https://meatgistics.waltonsinc.com/topic/768/cured-sausage-101-what-is-cured-sausage

Sausage is a traditionally a meat product that has been ground, seasoned and then stuffed into a casing for cooking. Cured Sausage has a few extra steps, it has just had either nitrate or nitrites added to it to allow it to be smoked or slow cured. Cured Sausage covers a wide variety of meat snacks, everything from Snack Sticks and Summer Sausage to Bologna, Salami even a Hot Dog is also technically a Cured Sausage.

Sausage can be made from almost any meat. Pork is the most common as it is readily available and relatively inexpensive but beef is also fairly common and chicken sausage is also becoming much more common and commercially available. Regardless of what meat block is being used at least 80/20 fat ratio is standard but we like 70/30 and some even go closer to 50/50.

This means if a leaner wild game such as venison is being used the correct amount of pork fat will need to be added or the finished product will be less flavorful and overly dry. The best time to add this pork fat is during the second grind so it can mix in well with the lean meat.

The cure that is used when wanting to keep a product safe through the smoking process contains sodium nitrite, also known as Sure Cure, Cure #1 or Prague Powder. The salt and cure block the growth of botulism spores, impart a cured flavor and are responsible for burning the meat a nice pinkish red color. Meat cured with salt alone will not have the same color, as the nitrites help burn that nice red color into the meat and then set it there during the thermal processing stage.

Cured Sausage will have a smooth interior texture with small particle size. This happens because we need to achieve protein extraction and we have to grind it twice, first through a larger plate like a 3/16" and then a smaller plate like a 1/8". Then we will need to mix this until the protein begins to extract from the meat and bind together. All of this extra working of the meat will create a very fine texture.

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