Type of cure in recipes

[BBQer]

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!

[Oddley]

If we say 1 TBS = 15 gm then 3 TBS = 45 gm. If you use 45 gm of cure #1 with 6.25 % Nitrite, then for 43 lbs of meat this will give 144 ppm nitrite.

So in this recipe I would suggest the author meant you to use cure #1.