Sometimes I find recipes for sausage and all it says is "X amount of cure".
I think I can assume it's not Cure #2 because the recipe isn't for a dry salami, but how do I know whether the recipe refers to Cure #1, TenderQuick, or something else?
Here's an example:
Polish Sausage
40 pounds lean pork trimmings
(80 percent lean)
3 pounds lean beef trimmings (80 percent lean)
1 quart water
3 tablespoons cure
11/3 cups salt
� cup black pepper
4 tablespoons mustard seed
4 teaspoons marjoram
3 cloves garlic or � teaspoon garlic powder
Coarse-grind meat trimmings. Add salt, water, cure and spices; mix thoroughly. Regrind through �-inch diameter plate and stuff into pork casings. Smoke product to desired color and heat to an internal temperature of 141 �F. Product must be cooked before serving.
Thanks!