Summer Sausage

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secondtry
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Re: Summer Sausage

Post by secondtry » Tue Jan 15, 2019 8:53 pm

Gun Barrel Ecologist wrote:
Sat Jan 12, 2019 9:20 pm
Any idea how essential the Morton’s tenderiser is for this recipe?
Morton's say it's not a tenderiser. Its a curing mix.

If you check out the ingredients on Morton's web site, I have no doubt that something very similar can be found locally.

Certainly in latte land such things are readily available, although such sophistication of offerings has never been present in any deep north supermarket that I have visited. :snooty: :lol:

I'm sure that you can make something up. Just keep your hair out of the mixing bowl - maybe a man bun would help :lol:

I also note that some of the ingredients appear to be the same as we put in home made salami to avoid killing ourselves, which also should help the sausage keep well. :D



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Re: Summer Sausage

Post by Gun Barrel Ecologist » Tue Jan 15, 2019 9:23 pm

So what ratio of nitrite to nitrate vs sodium chloride is in Morton’s?

And again the latte lovers are proving my point, just like vegans tell everyone how wonderful it is to be be vegan, Victorians can not resist bestowing accolades on their state whilst the rest of Australia don’t give a fornicate. The fun part is Victorian taxes paid for me to live in Victoria whilst I was there and formulate these opinions :lol: :lol: :lol:

secondtry
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Re: Summer Sausage

Post by secondtry » Tue Jan 15, 2019 9:37 pm

Gun Barrel Ecologist wrote:
Tue Jan 15, 2019 9:23 pm
So what ratio of nitrite to nitrate vs sodium chloride is in Morton’s?

And again the latte lovers are proving my point, just like vegans tell everyone how wonderful it is to be be vegan, Victorians can not resist bestowing accolades on their state whilst the rest of Australia don’t give a fornicate. The fun part is Victorian taxes paid for me to live in Victoria whilst I was there and formulate these opinions :lol: :lol: :lol:
I think your comprehension is slipping :naughty: I was simply pointing out that our food choices are (or used to be) somewhat broader than the deep north. One would be hard pressed to interpret that as an accolade, although if you chose to interpret my tone as derogatory, your comprehension may not have slipped too far. :lol: Accolades are risky ground, particularly with our current government and our non existent problems with African criminals. :lol:

Now to get back on topic, I expect that Morton's would be the best source for an answer to your question, although I'd be surprised if they give you one.

Google will be your friend. Use some of that Vic taxpayer funded learning and you should be fine.

If you can find a home salami maker who has survived a few batches without getting botulism they should be able to give you some tips on the mix. I am just a labourer when we make it, and don't have access to the intellectual property.

Report back when you have the answer(s) :)

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Gun Barrel Ecologist
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Re: Summer Sausage

Post by Gun Barrel Ecologist » Tue Jan 15, 2019 11:02 pm

You talk of reading comprehension, do you think the question of % composition was for you or a US member who can access the details on the back of a packet?

secondtry
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Re: Summer Sausage

Post by secondtry » Wed Jan 16, 2019 3:25 pm

Gun Barrel Ecologist wrote:
Tue Jan 15, 2019 11:02 pm
You talk of reading comprehension, do you think the question of % composition was for you or a US member who can access the details on the back of a packet?
Relax GBE :D You'll do yourself an injury.

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Re: Summer Sausage

Post by stokesrj » Wed Jan 16, 2019 3:51 pm

Morton Tender Quick is .5% Sodium Nitrate and .5% Sodium Nitrite. The rest is just salt and sugar but it doesn't say the ratio of those but salt is the first ingredient then sugar and then the Nitrate and Nitrite then Propylene Glycol.
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Re: Summer Sausage

Post by Gun Barrel Ecologist » Thu Jan 17, 2019 2:35 am

Thanks Robert

That’s a lot of plain salt and sugar. I was thinking it’d be 5% rather than .5 :think:

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Re: Summer Sausage

Post by Joe338ST » Thu Jan 17, 2019 6:25 pm

Gun Barrel Ecologist wrote:
Thu Jan 17, 2019 2:35 am
Thanks Robert

That’s a lot of plain salt and sugar. I was thinking it’d be 5% rather than .5 :think:
GBE have a look at this site.... It will have all the stuff you need to make sausages...

https://www.huondistributors.com.au

Only problem is that it's in Wodonga, just on the Victorian side of the border with NSW..... :D

They prefer to serve Cappuccino there rather than Latte I think.... :D
Joe

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Re: Summer Sausage

Post by Gun Barrel Ecologist » Fri Jan 18, 2019 5:19 am

The Australian view on nitrites is to only use for air dried charcuterie, not Oven cooked
DO NOT USE A CURE CONTAINING NITRATES FOR MEATS LIKE JERKY, SEMI DRIED SAUSAGES OR BACON. NITRATES NEED TIME TO BREAK DOWN BEFORE HUMAN CONSUMPTION.
https://www.smokedandcured.com.au/cure- ... alami-etc/

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Re: Summer Sausage

Post by Oscar » Mon Jan 21, 2019 4:07 pm

Ok,

I,m calling a truce to the border dispute here and let’s get back to the topic at hand.

The closest we have to MTC in Oz is insta cure 1, though it is missing the small amount of nitrate. Agree do not use the instant cure no 2 in cooking. The good thing about no1 is that you get levels for sausage smoking or making Smokey jerky so if concerned about fridge life you could moderate the dose upwards slightly promote longevity in the fridge.

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Re: Summer Sausage

Post by Gun Barrel Ecologist » Tue Jan 22, 2019 2:50 am

Thanks
Is the 0.5% nitrite that dangerous to human health or is this one where Australians are more paranoid about food additives than the US?

To my knowledge the classic red salami colour is due to the nitrite.

From a cook and eat that day perspective 1 T of freshly ground rock salt and a sprinkle of sugar would develop a similar flavour to the original recipe. The biggest problem would be squeezing the sausage in the foil to remove air spaces if your mincer only yields a course ground.

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Re: Summer Sausage

Post by Oscar » Tue Jan 22, 2019 5:40 am

Gun Barrel Ecologist wrote:
Tue Jan 22, 2019 2:50 am
Thanks
Is the 0.5% nitrite that dangerous to human health or is this one where Australians are more paranoid about food additives than the US?

To my knowledge the classic red salami colour is due to the nitrite.

From a cook and eat that day perspective 1 T of freshly ground rock salt and a sprinkle of sugar would develop a similar flavour to the original recipe. The biggest problem would be squeezing the sausage in the foil to remove air spaces if your mincer only yields a course ground.
Refer to my previous comment re regulations. Nanny state mentality at its best.

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Re: Summer Sausage

Post by Joe338ST » Wed Jan 23, 2019 6:51 am

Interesting thing about nitrates is that they are great as preservatives... but may be carcinogenic.When you add nitrates to meat they supposedly form nitrosamines. Nitrosamines when fed to rats is linked brain cancers. However there is no link that I am aware of in humans. If you eat fruit after eating preserved/ cured meats, the fruit contains indoles and the indoles convert the nitrosamines to indole amines which are safe.....food for thought... learnt that about 30 years ago in med school....
Some people just use plain salt as a preservative, but portions have to be right and much higher than meats that have nitrates...
Joe

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Re: Summer Sausage

Post by pagosawingnut » Tue Feb 12, 2019 8:04 am

That sounds good! I will gather the spices and give it a go.
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Vonris
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Re: Summer Sausage

Post by Vonris » Mon Apr 01, 2019 4:24 pm

All this cooking is very difficult for me, it's easier for me to buy.

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