Homemade Sausage Making

Just cooked my third pork loin. This one was smoked for nearly two weeks in a cold smoke around 80 degrees. Now, I do love the taste, but the cure taste somewhat overpowers the smoke taste. It was brined for 6 days in 60% brine.
My question is: does the taste dissipate over time? Should I hang it at room temperature? Is there any way to "treat the meat" so that the smoke comes through as the dominant flavour? I thought perhaps the nitrite naturally faded away over time.???
Regards Ursula

Hi pal,
There should be no taste of cure whatsoever. How about describing in detail, the entire process you are using and the amounts of everything. Also, do you have a copy of Stan Marianski's book? If not, you can read much of what you need right here on WD. Stan has graciously posted most of the contents of his book on this site. Click here: http://www.wedlinydomowe.com/sausage-making/curing
When the page comes up, be sure to look at the topics at the top of the page. Find "meat smoking" and brush up on "cold smoking". Also, be sure to read the material on "curing" at this link: http://www.wedlinydomowe.com/sausage-making/curing

Best Wishes,
Chuckwagon

Ok, Chuckwagon, here goes:Cured a green weight of 1.784 g pork loin. Brine was 1.9 litres(approx 1/2 gallon water) + 60g Cure No 1 + 298g salt) Injected some of the brine into the deeper parts of the loin.
The salinometer indicated 60 degrees salinity.
I left this brined for 6 days, rinsed it well and hung it to dry for about 15 hours, then smoked it pretty much every day for 12 days. Had a lovely colour.
Cooked it in the oven till internal temperature was 152.
Chuckwagon, I have both of Stan's books, the brown one and the big thick green one as well as Rytek Kutas's thick tome.Have read them pretty much cover to cover.
Any idea where I am going wrong?
By the way, what time is it over your way? Do you ever sleep?
Best regards Ursula

Ursula, what is the composition of your Cure #1? If I'm not mistaken, you folks "down under" have a much different curing strength. Would you look at the statements below and correct me if I am all haywire? It is my understanding that:

In Australia, Cure #1 is known as Glow #1. It contains 7.8% sodium nitrite and is used in cooked sausages. It is added to meat at the rate of 1.6 grams cure per one kilogram of meat OR one level metric teaspoon (5.6 grams) per 3.5 kilograms of meat.

In Australia, Cure #2 is known as Glow #2. It contains 6.0% sodium nitrite PLUS 4.0% sodium nitrate and is used in dry-cured, fermented sausages at the rate of 4.5 grams cure per kilogram of meat OR one level metric teaspoon (5.6 grams) per 1.25 kilograms of meat. This cure is also used (in higher levels) in dry-curing whole muscle meats. The use of saltpetre (potassium nitrate) in Australia is not recommended although its use is still legal.

I'll grab some zzz's then get back to you.

Hi Chuckwagon,
I've never heard of Glow. I know there is Kwikurit, but I use a Misty Gully cure number ! with 6.25% nitrites. Their Cure number 2 is 4 % nitrate and 6% nitrite. (but I haven't used that one yet.
So it seems to meet the guidelines Stan sets out.
I use a pretty good set of scales which measures by the gram.
Perhaps I am just not used to the taste of the nitrites.
Maybe I should smoke even longer?
The meat is a rich red colour after smoking, but this seems to be normal according to my reading.
Must go now; I have a lovely sourdough rising in the oven. It's making my mouth water.
Thank you so much for taking the time to answer my question.
Have a nice sleep!
Warm wishes Ursula

Hi ursula.

It is hard to measure small amounts like that. When I'm not sure, I use the scale, and tsp/tbs. too, just to make sure it's o.k. When it comes to cure, I'd rather stay on the low(er), but safe side.

ursula wrote:This one was smoked for nearly two weeks in a cold smoke around 80 degrees.

Cold smoking for that length of time can produce a harshness that mellows with time.
You shouldn't notice any strong flavor from the cure itself.

Just my opinion, but with a 70% brine I would only brine it for four days rinse it and hang it for the remainder of the days so it could equalize. Personally, I'm satisfied with the flavor this yields. So maybe on the next one usng the 60% brine, split the difference and only do it 5 days and hang a little longer. And if you are concerned with the center - cut some of the brine to 40% and inject about 10% of the meats weight into the center. Just a thought.

Did you by any chance use iodized salt when making your brine? That could be a source of off flavours

Good morning everyone! Welcome to Spring! Here in sunny Gippsland it's a balmy 65 degrees today with four lovely fine spring days to follow. Makes you glad to be alive!
Thank you all so much for your suggestions. Some great ideas to try. I have modified the brining of my last few pork loins by varying the brining times to 3 and 4 days, so this should test the theories some of you have suggested.
I am also intending to vary smoke times and hanging times before consumption to see if the taste mellows. It's all a bit of an experiment, and a learning curve.
I only use Flossy salt which is a non-iodized butchers' salt, so that is definitely not a cause. Process of elimination underway.
Thank you all so much for the time you took to make suggestions.
What a nice community.
Warm wishes Ursula

Hi Ursula,
I agree completely with Butterbean and I'm one of those he mentions who injects, using less strength. A 40% solution for me is a strong one.
Baconologist has a good point too. Too much smoking can leave a bitter taste. Cold smoking was designed to alternately be used "off and on" each 12 hours. This will allow time for smoke flavor to penetrate. In northern European countries a fire would be started in the morning and would burn out by dusk. It wouldn't be started again until the next morning.
Otherwise, it certainly sounds like you know what you are doing and I'm sure your calculations are correct. How about trying my shorter and less salty method by injecting. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?t=4906

Best Wishes,
Chuckwagon

Why not split that loin lengthwise and dry cure it then roll it back up and tie it. Then you can completely control the salt/cure content. It only makes sense to smoke for long periods if you must preserve the meat by drying and with our refrigeration systems that is rarely needed