For a darker color and heavier smoke flavor, leave the sausages in the hot smoke until their internal temperature is 152°F (67°C), and do not poach them. Spray them with cold water after removing them from the smoker to keep them from shriveling.
Cured Garlic Sausage
Dry the sausages for 24-48 hours (step 7). Omit the hot smoking and simply poach, cool, and refrigerate them as described in steps 8 and 9.
■ TERMS FOR REVIEW
charcutier Prague Powder #2 hot smoking quatre épices charcuterie curing salt sausage natural casing sodium nitrite tinted curing mix fresh sausage collagen casing sodium nitrate dry cure cured sausage basic grind nitrosamine brine cure smoked sausage emulsified grind
Prague Powder #1 cold smoking certified pork
■ QUESTIONS FOR DISCUSSION
2. Nitrites and nitrites are both used to cure meats.Explain how their use differs. Against which food-borne disease are they important in protecting cured foods?
3. Explain why smoked meats are first cured.
4. Describe the basic differences between fresh, cured, and smoked sausages.
5. What are the four basic kinds of ingredients in sausage meat? List ways this basic formula can be changed to create different types of sausages.
6. Why should sausage meat be kept cold when it is being ground and processed?
7. Describe the procedure for preparing natural sausage casings for stuffing.
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