cure#1 or #2?

[MikeF]

Hi,
I plan on making some Portuguese chourico soon and just wanted to make sure I use the right Prague Powder. Since these sausages will be smoked I would use Cure #1, correct?


Thanks!!

[NCPaul]

If you are hot smoking to a cooked temperature - cure # 1. If you are cold smoking then drying - cure # 2.

[MikeF]

If you are hot smoking to a cooked temperature - cure # 1. If you are cold smoking then drying - cure # 2.

Thank You NCPaul!

Cure #2 it is!

I appreciate it

[MikeF]

I wanted to ask you guys how much cure#2 I should add when I make the chourico. I know the recipe said to use 5 pounds of meat, but I really want to make more sausages this year and will use at least 7 to 8 pounds of pork. Can I use 1 1/2 teaspoons of cure since your suppose to use 1 teaspoon for every 5 pounds of meat?

Thank You!

[MikeF]

I wanted to ask you guys how much cure#2 I should add when I make the chourico. I know the recipe said to use 5 pounds of meat, but I really want to make more sausages this year and will use at least 7 to 8 pounds of pork. Can I use 1 1/2 teaspoons of cure since your suppose to use 1 teaspoon for every 5 pounds of meat?

Thank You!

[wheels]

Mike

I don't know about spoon weights, but if you have scales that will weigh grams, it's about 1.1gm per lb.

HTH

Phil

[MikeF]

Mike

I don't know about spoon weights, but if you have scales that will weigh grams, it's about 1.1gm per lb.

HTH

Phil

Thanks Phil!

So for 8 pounds of meat I should use 8.8 grams of cure#2, correct?

[wheels]

Yes, that's what I calculated it at. It should give about 150PPM Nitrite.

Phil