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% of cure in sausages
Posted:
Thu Oct 02, 2014 8:28 pmby senorkevin
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?
Re: % of cure in sausages
Posted:
Thu Oct 02, 2014 11:27 pmby wheels
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
Re: % of cure in sausages
Posted:
Fri Oct 03, 2014 3:30 pmby senorkevin
He told me it is good for keeping the colour. It is for making chorizo. I worked it out to be 2.09g
Re: % of cure in sausages
Posted:
Fri Oct 03, 2014 4:13 pmby senorkevin
To be honest I already added it and I have eaten 3 or 4. Nothing will happen...will it?