Hey, I am very new to the whole sausage making world, normally I just make fresh sausage to be cooked straight away such as Bratwurst.
Now am having a go at making a smoked sausage but I have mistakenly used Cure2 rather than Cure1. I know there is not a lot of difference between the two cures other than Cure2 has the addition of sodium nitrate as a slow release nitrate for cured meats such as salami etc.
My question is, is using Cure2 for a smoked sausage (hot smoked) bad? Have I ruined my sausage by doing this and should I just bin the lot or is it ok to use??
Sorry, might sound like a novice question.. but I am a novice!
Any advice on this would be greatly appreciated!!!
Cheers