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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

Welcome to the forum. 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.

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).