I just ground up some venison, and I'm looking for sausage recipes that don't use nitrates, or curing. I'm going to make this next week, as soon as I buy some mustard seed. Thanks for the recipe!This makes a very nice pepperoni for cooking or cracker plates. Very lean when finished.
2 pounds lean ground beef (85% lean or leaner)
2 teaspoons liquid smoke flavoring (omit if smoking)
2 teaspoons ground black pepper (or whole crushed lightly)
2 teaspoons mustard seed (crushed slightly, sorry Ricand!)
2 teaspoons crushed red pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon sugar
2 heaping teaspoons kosher salt
The above seasonings can be varied in many ways. Chipolte powder is a great addition. Smoked paprika can also be used. Excellent in the oven or smoked.
1. Combine seasonings and meat and mix thoroughly, using hands. Form meat into two or more logs or rolls. Wrap with plastic wrap and refrigerate for 24-72 hours.
2. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours. Or smoke for some or all of this time. Often I cook in convection ovens at 250 degrees for 5 hours.
3. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage. I found one frozen for 9 months. Thawed and ate.
Adapted from this recipe over time.
I thought that might be the case..... but then again, if it works for 93% lean beef, it might be worth a shot. Maybe, I'll give it a try - go big or go home, right?? (or this case, I guess it'd be go whimpy or go out with a bang?? maybe the brew will compensate)I would think you would need to get some sort of other fat in there and even then don't know how it would turn out.
I have never used it. a quick search showed me this:If you were to use something like Prague Powder #1, how much of it would you use? I need to get that for a Canadian bacon recipe I am doing and would rather not have to buy a bag of the Morton's if I can help it.
the recipe was originally done with TQ, but I never stock it. I would not do a straight sub as you end up very high on the nitrites. just my $0.02. I do not play with nitrites much.n a recipe with no extra salt that has the effect of replacing
the prague #1 (nitrite content: 6.25%) with TQ (nitrite content:
0.5%), which is a reduction of the sodium nitrite of over 90%.
Using that method, the original recipe would have to have a
huge amount of added salt in order for the nitrite level to
be anything close to the original.
Some recipes can be safely modified this way, others can't. It
depends on how much the nitrite is intended as a preservative.
Better to calculate the amount(s) required to substitute so
you end up with the same level of salt and nitrite. Safer,
certainly, plus the recipe will taste the same.
0.5% sodium nitrite
0.5% sodium nitrate
6.25% sodium nitrite
5.67% sodium nitrite
3.63% sodium nitrate
longer cooking = less moistureI just made some. I have a convection oven and OP says it works well at 250* for 5 hours. Unfortionately when on convection, the lowest my oven will go is 300*. I decided that 4 hours at 300* would probably come out about the same. After two hours, I went to turn them and cut into one. They were already completely done so I took them out. Is there any advantage to the longer cooking even if they are done?
My feeling on nitrates is... you are probably worse off eating the pepporoni than nitrates. If your diet consists of copious amounts of sausages... pretty sure nitrates aren't gonna be your worst fear.I always get to "nitrates" and I decide not to make pepperoni after all. Thanks!
You are also going to consume much larger quantities of nitrates by eating a spinach salad than you would from eating sausage or other cured products.My feeling on nitrates is... you are probably worse off eating the pepporoni than nitrates. If your diet consists of copious amounts of sausages... pretty sure nitrates aren't gonna be your worst fear.
Cured meats are specialty items that should be savored and enjoyed in reasonable quantities. IMO nitrates are perfectly well suited for such foods. Botulism however isn't well suited to humans (or the other way around )
- edit - just realized that comment was from... 2010 oop!