Non-meat ingredients in cured sausage

Discussion in 'Curing' started by donr, Sep 11, 2014.

  1. donr

    donr Smoking Fanatic

    When adding non-meat stuff , like cheese, rice, vegetables into cured sausages, do I need to add cure based on overall weight of ingredients, or just the meat & fat?

    Like if you add Cheese & Jalepeno's to summer sausage.

    Thanks for the help.

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Don, afternoon...... Add the cure based on the weight of everything that can absorb cure.... water, sugar, salt, bread etc... Pork skin doesn't absorb cure... that's why the amount of cure is reduce 10% if you are curing skin on belly...

    Cure concentrations are based on Ppm... mg/kg is Ppm...

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