Cure#2
Posted: Wed Jun 13, 2007 9:14 amHi I have a bag of cure#2 I have never opened It came from Franco has anyone got any recipies that use cure#2 so I can use iit up. 
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Cure#2
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Posted: Wed Jun 13, 2007 9:14 amPosted: Wed Jun 13, 2007 5:03 pmbest to have a good read through the curing section
Posted: Fri Jun 15, 2007 9:47 amIve been reading through these pages for a couple of days now and can only find salami. Can you use cure #2 for anything else?
Posted: Fri Jun 15, 2007 11:00 amCure#2 is used for dry or semi dry types of sausages. dried pepperoni, landjager, summer sausage etc.
Posted: Fri Jun 15, 2007 12:01 pmHave you got any recipies you can let me have.
Regards Charlotte
Regards Charlotte
Posted: Fri Jun 15, 2007 1:17 pmBresaola. Recipe here: http://forum.sausagemaking.org/viewtopi ... t=bresaola it's about post No 5, by Paul Kribs
Parma Ham can be made much the same way.
Parma Ham can be made much the same way.
Posted: Fri Jun 15, 2007 10:12 pmSummer Sausage
10 # Meat, 6 lbs venison, 4 lbs. pork
8 TBS salt
1 TBS. cure #2
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate
Grind all meats thru a 3/16� plate. Add spices and ice water. Mix well then regrind thru 3/16� plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4� x12�
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Lean ground beef
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
� tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in � cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 � lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
Calabrese Salami
10 lbs pork
3 � Tbs. Salt
2 � Tbs. Glucose
3 Tbs. Red pepper flakes
2 tsp. cure #2
1 Tbs. White pepper
2 tsp. Anise seed
� tsp ascorbic acid
� tsp. starter culture
1 cup sweet vermouth
Grind pork through a fine plate ,Grind all spices to a fine powder, mix spices and vermouth with the meat. Add starter culture mixed in � cup water and mix thoroughly. Stuff into hog casings and hang to dry for 3 hrs. Hold at 80 F for 30 hrs then hang to dry at 60 F relative humidity of 70% for about 3 weeks or until 30% weight loss.
Note a white mold may form on surface, this is good and contributes to the flavour. To remove wipe with a vinegar cloth.
Landjaeger
10 lbs. pork
10 lbs. beef
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #2
4 Tbs. Caraway seeds
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
� tsp. starter culture.
Grind meats through fine plate. Add spices and mix. Add starter culture to � cup water dissolve them mix into meat. Stuff into hog casings. Put sausages between cutting boards and weigh them down to flatten. Keep in mold for 2 days at 80 F. remove from molds and hang to dry at room temp for another day. Cold smoke with two loads of wood. Keep internal temp below 105 F. Air dry at 60 F for about 10 days at 50 % relative humidity. They are done when quite hard and have lost 45% in weight.
10 # Meat, 6 lbs venison, 4 lbs. pork
8 TBS salt
1 TBS. cure #2
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate
Grind all meats thru a 3/16� plate. Add spices and ice water. Mix well then regrind thru 3/16� plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4� x12�
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.
Pepperetts
8 Lbs. Pork shoulder
7 Lbs. Lean ground beef
6 Tbs. Salt
9 Tbs. Paprika
1 Tbs. Chile powder
1.5 Tbs. Cayenne pepper
1 Tbs. Crushed red Chile flakes
1.5 Tbs. Black pepper
1 Tbs. White pepper
1 Tbs. Prague powder #2
1 Tbs. Mace
1.5 Tbs. Sugar
3 Tbs. Ground Mustard
3 Tbs. Ground Coriander
6 Tbs. Milk powder
� tsp. starter culture
1 liter cold water
Grind meats through a fine plate, re grind to mix. Add spices and water, mix well. Dissolve starter culture in � cup of water and mix into meat. Stuff into 22mm collagen casings. Link into 10 � lengths. Incubate for 48 hrs at room temp. Hang in smoker and dry for about 1 hr. at 130 F, apply a heavy smoke for about 3 hrs. Cold smoke to 140 internal. Allow to cool. Then hang to dry to desired texture..
Calabrese Salami
10 lbs pork
3 � Tbs. Salt
2 � Tbs. Glucose
3 Tbs. Red pepper flakes
2 tsp. cure #2
1 Tbs. White pepper
2 tsp. Anise seed
� tsp ascorbic acid
� tsp. starter culture
1 cup sweet vermouth
Grind pork through a fine plate ,Grind all spices to a fine powder, mix spices and vermouth with the meat. Add starter culture mixed in � cup water and mix thoroughly. Stuff into hog casings and hang to dry for 3 hrs. Hold at 80 F for 30 hrs then hang to dry at 60 F relative humidity of 70% for about 3 weeks or until 30% weight loss.
Note a white mold may form on surface, this is good and contributes to the flavour. To remove wipe with a vinegar cloth.
Landjaeger
10 lbs. pork
10 lbs. beef
9 Tbs. Salt
3 Tbs. Liquid smoke
6 Tbs. Dextrose
7 Tbs. White Pepper
1 � Tbs. Cure #2
4 Tbs. Caraway seeds
1 � tsp. Coriander ground
1 Tbs. Garlic powder
1 Tbs. Mace
� tsp. starter culture.
Grind meats through fine plate. Add spices and mix. Add starter culture to � cup water dissolve them mix into meat. Stuff into hog casings. Put sausages between cutting boards and weigh them down to flatten. Keep in mold for 2 days at 80 F. remove from molds and hang to dry at room temp for another day. Cold smoke with two loads of wood. Keep internal temp below 105 F. Air dry at 60 F for about 10 days at 50 % relative humidity. They are done when quite hard and have lost 45% in weight.