THIS.......is everything you could ever want to know about sausage making....
http://www.meatsandsausages.com/http://www.meatsandsausages.com/sausage-recipesThe links are the English translation of a giant forum of Polish sausage makers....
The Smoking Meats, BBQ & Sausage making sections all have great general food handling & safety & parameters info also......
What you're basically doing is making fresh, uncooked sausage to then cook right away.....not a cured, low heat smoke preserved product.............
The info there will tell you about percentages of fat to lean for different types of meats, for instance, most people would put in something like 22~25% pork (with fatty pieces) into a venison sausage to get the moisture amount corrected & not have a dried out grind......it's basically the same for what you want to do, just that you're not adding Tenderquick or Cure #1 as a cold (actually warm) smoked product....
Here's the simple rundown on that part:
"Smoking Without Nitrates
For those who smoke meats without cures, it will be advisable to smoke them at temperatures well above the danger zone (>160° F, 72° C). Such a product will not be pink but will exhibit a typical grayish color of cooked meat. Adding cure to meats that will be smoked brings many benefits (explained later), one of them is preventing the danger of contracting food poisoning, known as botulism. Barbecued meats are smoked at much higher temperatures which eliminates the danger of Clostridium botulinum producing toxins.
Those who insist on smoking meats without nitrates, should be aware that the internal meat temperature trails the temperature of the smokehouse by about 25° F and to be on the outside of the danger zone, the smoking must be performed at temperatures higher than 170° F (77° C) which in our opinion becomes cooking with smoke. Clostridium botulinum bacteria need moisture, warm temperatures and the absence of oxygen. These are prevalent conditions in a small self contained smoker, where incoming air is kept at minimum in order for the sawdust to smolder and not to burst into the flames. A large outside smokehouse with a separate fire pit is at a smaller risk as there is an ample flow of fresh air that enters smoking chamber together with the smoke. Using dry wood increases safety as less moisture will be created."
You're basically doing "hamburger" style ground meat & cooking or smoking at a higher heat so there's no need for the preservatives.....
Topic: grinding question..... (Read 3010 times)
