Wednesday, 8 August 2012

Curing Question

I have a question about curing meat. These are hand chopped pork sausages, made with a lot of paprika and garlic, that were hung to cure for three days at around 60 degrees and then smoked for about an hour somewhere around 120-30 degrees I'm guessing. I could handle them, so they never got very hot, but they're pretty much cooked through. They were delicious then and there and most went into a rice and veg dish, something like a paella. Luscious and smokey.

Here's my question: Can I now hang these and let them dry further? It's only instacure #1 inside, no bacterial starters or anything like that. Does the light cooking affect the cure? That is, will they go bad if I leave them to dry for a few more weeks or will they still be good to eat as a smoked and dried sausage? Or would it have been better to really cold smoke? I'm not talking industrial protocols here. I know this was done in ancient times and they were kept for a long time, but I have no idea what will happen. TKS, K

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