I've used Cure2 instead of Cure1

Air dried cured Meat Techniques

I've used Cure2 instead of Cure1

Postby Longside75 » Fri Nov 30, 2012 9:12 pm

Hey, I am very new to the whole sausage making world, normally I just make fresh sausage to be cooked straight away such as Bratwurst.
Now am having a go at making a smoked sausage but I have mistakenly used Cure2 rather than Cure1. I know there is not a lot of difference between the two cures other than Cure2 has the addition of sodium nitrate as a slow release nitrate for cured meats such as salami etc.
My question is, is using Cure2 for a smoked sausage (hot smoked) bad? Have I ruined my sausage by doing this and should I just bin the lot or is it ok to use??
Sorry, might sound like a novice question.. but I am a novice! :)
Any advice on this would be greatly appreciated!!! :D

Cheers
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Postby NCPaul » Fri Nov 30, 2012 9:39 pm

Welcome to the forum. :D How much Cure #2 did you use and what was your batch size?
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Postby Longside75 » Fri Nov 30, 2012 9:43 pm

First up, thanks :)

I used the directions on the bag, which was 1tsp to 1.25kgs of meat.
total batch size is 3kg
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Postby crustyo44 » Sat Dec 01, 2012 5:58 am

Hi,
I think the solution is to not smoke the sausages too hot. Read Marianski's information on cures. It's all on the net or I could print it out and mail it to you.
Hobart is not too far from Brisbane. Just let me know.
By the way, buy a proper set of scales, 0.01 gram and forget about teaspoon measures.
Good luck,
Jan.
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Postby vagreys » Sat Dec 01, 2012 6:54 am

You would have to incinerate the sausages in order for the nitrate to form nitrosamines. The temp of your sausages will remain well under 200°F, so you shouldn't have anything to worry about.
- tom

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