Sausages making, is it difficult..? Not really, once you master the emulsification you
can make as good a sausage as any professional butcher.
What makes a good sausage..? Well, in my humble opinion, it's not so much what you put in the sausage but what you DO NOT put in your sausage.
Let's start with emulsified sausage, most of
the sausages you find in the supermarket are emulsified or partly emulsified; it's not a bad thing, it's just how these kind of sausages are made, the same goes for most of the cold cuts (sausage type cold cut) off course there are other kind, like salami
which are cured and dry aged.
To emulsify meat, fat and liquid (water) you will need a heavy duty food processor. There are other methodes (through a meat grinder) but here in the tropics with high temperatur, i would say it's almost impossible...
Different kind of meat absorbs water differently. As a rule of thumb in sausage making i calculate 300 to 350 g of water pr. kilo lean 'red' meat.
To get an idea see simple emultification Here or see the video Here
When we are talking curing one question always comes to mind sodium
nitrite isn't that dangerous... or in rarer cases sodium nitrate (used
in cure #2 for long time curing).
Well - yes if used very wrong it's dangerous, actually deadly, even i never heard of any cases ended so tragic. Anyhow it is extremely important to follow the direction of the kind of curing salt
you are using. Normally when you purchase cure #1 it consists of 6.25% nitrite and 93.75% normal salt (in cure #2 6.25% nitrite, 4% nitrate and 89.75 normal salt). When you make a curing salt for homeuse you only use a small amount of e.g cure
#1 and add even more normal salt and sugar; meaning the amount of nitrite is further reduced and way under the level were its dangerous.
Can you cure without nitrite - yes of course - all though I will not recommend it, especial
here in the Philippines. The reason being; nitrite inhibits growth of bacteria and here im thinking of botulism in particular but also other harmful bacteria who can spoil the cured meat and make you extremely sick.
curing - Dry curing
The different almost speak for its self. I mostly use wet curing as i find it much more easy to adjust the amount of salt I wish to use. When I make my wet curing (brine) I always go by percents (6% 9% 12%).
6% brine I use for e.g bacon or anything to be fried after the product are done.
9% brine I use for e,g ham or anything to be boiled after the product are done.
12% brine I use for some cold cuts.
About 25% is the
maximum of salt you can dissolve in water after that you will have whats called Saturated saline and
remaining salt will fall to the bottom. 25% is not used for curing.
Dry curing is used for e.g "Gravad Laks" (translated to cured salmon) then again there are lots of people that uses dry curing for all of their products. For me, I normally
find it too salty unless its soaked in clean water after the cure for several hours.
To give an example you can click HERE to
see my 6% brine for bacon.
How long time you need to cure depend on the size of your meat and the recipe of the finished product. For a faster cure the meat can be injected with a special brine injector which will help cure the meat from the inside.
You distinguish between 3 (5) types of smoking.
Smoking with temperature below 20C - Obviously that's not possible
in the philippines or in tropical area with normal temperature between 28 - 35C.
Smoking with temperatures between 25 - 43C.
Smoking with temperatures
between 40 - 80C.
(4) Special smoking
With a set temperatur, offen with a high temperatur were you want to roast the item (e.g brisket, sunday roast etc.) while adding smoke as well.
Liquid smoke is a condensed fluid with "smoke taste". A lot
(most) factory bacon is made with this method "see link". I have tried several variety of smoked liquid and I have to
say NONE of them comes to my taste... There is NO comparison to the real deal, what so ever.