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Hi everyone, hoping all that are still around are fit and well.
Can our resident Saus Smoking experts please help with what I believe is the correct way to convert a fresh sausage recipe with additions for smoking.
I have been using recipes that are already set for smoking and am wanting to convert some of my favourites for this great additional process - smoking sausage has changed the hobby for me 100%
Please feel free to comment, all suggestions appreciated.

Recipe I want to use is 18g/kg salt

Adjust salt to 15g/kg = 1.5%
Add Cure #1 3g/kg =.3%
Sodium Erythorbate 0.5g/kg = .05%

Many thanks spudie Oz

That should be OK. I would have the cubed meat cure one day with the salt and cure #1 covered in the fridge for one day, grind, stuff and allow to set another day, then do the smoking.

I do what NCPaul suggests with all my sausage-making nowadays - it makes myosin development so much easier.
HTH
Phil

Thanks Gents.
So the suggestion is to leave out the Sodium Erythorbate.
I was told that using this as a curing accelerate would allow you to make and smoke basically in the same day.
As usual I will bow to experience, again many thanks for your replies.

You could include the erythorbate; it'll make the nitrite work quicker but it works pretty quickly in minced products anyway. I don't use it in smoked sausage but it's not something that I made a conscious decision to do - it's just that the recipes didn't list it.

Phil

It certainly won't hurt to have the erythorbate in the formulation.

Many thanks for your replies.
Stay safe where ever you are.
GT