% of cure in sausages

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% of cure in sausages

Postby senorkevin » Thu Oct 02, 2014 8:28 pm

Today I was told that I should 0.5% of curing salt #1 to the total weight of the sausage mixture. My curing salt is 7%. 5 grams for every kilo sounds alot to me.
What do you think?
An Englishman living in México.
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Re: % of cure in sausages

Postby wheels » Thu Oct 02, 2014 11:27 pm

You've made a good decision. It's too much.

It's late, so I can't tell you exactly, but for a 7% nitrite salt, 2.2gm - 2.4gm per kilo of meat.

But what sausage are you making? I'd not use any in a fresh sausage... ...unless there was a very good reason to do so.

HTH

Phil
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Re: % of cure in sausages

Postby senorkevin » Fri Oct 03, 2014 3:30 pm

He told me it is good for keeping the colour. It is for making chorizo. I worked it out to be 2.09g
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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Re: % of cure in sausages

Postby senorkevin » Fri Oct 03, 2014 4:13 pm

To be honest I already added it and I have eaten 3 or 4. Nothing will happen...will it?
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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