www.sausagemaking.org

Was thinking about using cured bacon (streaky) as the fat for soppressata. Give it a little smoke flavor right off the bat. Is this a good idea? Would likely have to adjust the salt content in the recipe. Would the nitrite that was used for the bacon affect the amount of nitrate needed for the sausage? Hmmmm, maybe this is not such a good idea.


Buckskin

I'd think it would be alright if you ignore its presence in the cure calculations ie if you use 1kg of meat and 200g bacon, base your salt and nitrate on the kg of meat only.

Dave