Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!


Postby kepp54 » Sun Jul 02, 2017 11:16 am

Hi all Kepp here .I have some leftover pork mince and salt spices in which cure has been added(#2) .Is this safe to eat as a cooked sausage if I hang it in fridge for a couple of days
Thanks Kepp
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Re: Newbie

Postby NCPaul » Mon Jul 03, 2017 10:37 am

Welcome to the forum. :D If it is left over from salami making, the salt level will be over 2.3 % so it will be very salty cooked as a fresh sausage. I'd add an equal amount of fresh mince and go from there.
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Re: Newbie

Postby montanaSalami » Wed Jul 12, 2017 6:05 pm

I generally toss any extra meat with Cure#2 in it. There's usually very little and I smear it against a tree to see if I can coax a Coyote to come in close (rifle range).
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