Onward to the cure!

Discussion in 'Sausage' started by shooterrick, Jun 29, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well I have decided to use natural casings for all but snack sticks. Now for the cure. After some research I have come to the conclusion that Tender Quick is not suitable for sausage curing as the amount of saltyness reached by the time enoeph cure is added is to great. That leaves me with either Prague #1 or Instacure #1. I fail to see a great deal of difference between the later 2 cures. Is this correct? Also since some recipes call for the addition of salt do you replace this recipe salt 1:1 with the cure or is the salt of the cure assumed in the recipes. Oh by the way I will be using pickleing salt instead of table salt in my cured sausage.

    I understand some sausage like Italian will not be smoke cured and froze fresh. I am talking about those sausages that we would normally smoke at low temps.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Prague and instacure are one in the same. there is little salt with the cure so you don't deduct salt from the recipe. BUT I usually only add 2/3's of the salt with a new recipe then add to taste. Most recipes I've tried are salty to me
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    What DanMcG says.
  4. Actually cure #1 is 6.25% sodium nitrite and 93.75 percent sodium chloride(table salt).
  5. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Yea what they said,,,and Good Luck on the next step.....makeing sausage...prague and #1 insacure the same and yess it is table salt added.

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