Correct "cure" ratio

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Correct "cure" ratio

Postby Markcan » Mon Feb 03, 2014 7:57 pm

This is my third attempt at making sausages. The first two batches I smoked. This one I did not. I used 2 Tbsp of cure for ten pounds of meat/fat mixture. I let it hang overnight then packaged it up and put it in the freezer. Should I have any concerns?
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Re: Correct "cure" ratio

Postby ericrice » Mon Feb 03, 2014 11:25 pm

Well most on here (me included) will say to invest in a scale for more accurate measurements. I assume cure #1 as there are several with different nitrite percentages - 93.75% salt and 6.25% sodium nitrite? If yes, without weighing that is the recommended measurement for 10lbs. I also assume the meat was hung at temps below 60f. If yes I see no concerns.
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Re: Correct "cure" ratio

Postby Markcan » Tue Feb 04, 2014 12:16 am

I bought the cure from a butcher and he didn't say which one it was. I have since found out there are several different ones. And yes a scale is definately going to be purchased.
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