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gdirlam on
Cold smoked fast pepperoni, nitrite cure (#1), overnight rest. Smoked for two hours, and then hot smoked to 150 degrees. this is only my 4th sausage.
SnoDragon on
How long did you let the cure wait? Did you mix, smoke and then cook to 150? If so, you’ll want to start to use sodium erythorbate to accelerate your cure. Typically, when using cure #1, you want to let the meat sit with the cure overnight, so that the nitrite can convert to nitric oxide and provide the protective qualities. Sodium Erythorbate does that without the overnight wait. There’s a potential to create nitrosamines without doing that.
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Cold smoked fast pepperoni, nitrite cure (#1), overnight rest. Smoked for two hours, and then hot smoked to 150 degrees. this is only my 4th sausage.
How long did you let the cure wait? Did you mix, smoke and then cook to 150? If so, you’ll want to start to use sodium erythorbate to accelerate your cure. Typically, when using cure #1, you want to let the meat sit with the cure overnight, so that the nitrite can convert to nitric oxide and provide the protective qualities. Sodium Erythorbate does that without the overnight wait. There’s a potential to create nitrosamines without doing that.
Yummmmmm