www.sausagemaking.org

Hello,

I stumbled upon a recipe for making Dutch dried sausage.

These usually contain a product called Colorozo, which is supposed to be a mix of 0,6% Sodium nitrite and 99,4% Sodium Chloride (according to a wholeseller of such products).

I can't seem to find any in small enough quantity for personal use, so wondered if I could just substitute with 1/10 Prague Powder #1 and 9/10 salt?

This is the ingredients list for one such sausage recipe:

Spicemix per Kg of meat:

25 gram colorozo
3 gram White pepper
0,5 gram Cilantro
1 gram Nutmeg
0,25 gram starter culture
5 gram Dextrose
0,5 gram Sodium ascorbate
0,5 gram Monosodium glutamate

So this would mean 2,5 gr prague powder # 1 and 22,5 gr salt per kg of meat.
Do these numbers seem correct to you expierenced people?

The recipes asks for two days of fermentation at 20-25�C and 4-7 days of drying at 18�C and 80% RH.

Thanks,
Steven

maxpowa

Welcome.

Yes, that's what I'd do.

The original recipe is using 0.6% Nitrite curing salt.
Prague powder from Sausagemaker.org is 5.88% Nitrite, other suppliers usually 6.25%, so you would use 10 times less = 2.5 g. By adding 22.5g salt you restore the salt level.

Hope this helps

Phil

Thanks Wheels,

It's quite obvious, but it never hurts to double check and get a second opinion, especially for a newbie like me

Steven