Speed Cure Question?

Discussion in 'Sausage' started by wurm slinger, Jan 26, 2016.

  1. I apologize if this has already been answered. I tried doing a search and could not come up with exactly what I was looking for. I am planning on making some snack sticks and ran out of Cure #2 (pink salt) and local supplier is also out however, I do have speed cure but am not familiar with how to use it. How much per 10lb and do I need to add salt and/or sugar to the recipe? Any advice will be greatly appreciated.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    PM Boykjo!

    Al
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    What is speed cure?
     
  4. Cure #1
     
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    For snack sticks, you should be using Cure #1.  Cure #2 is for long term curing situations.

    Cure #1 has 6.25% sodium nitrite with the balance being salt.  It's known by many names; Instacure, etc...

    I've never heard of speed cure and I've been doing this for a long time.   Give us a bit more information about it.
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like we were replying at the same time.

    For cure #1, you need 2.5 grams per kilogram of meat.

    Or, 1 tsp per 5 pounds of meat.

    I highly suggest measuring by weight, it's much more accurate.
     
    Last edited: Jan 26, 2016
  7. Thank you very much, I do have a scale to weight by the grams. Will start making sausages tomorrow.
     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    As CB said... Cure #1 is what you want for snack sticks... Please double check to make sure you have that.. If not.. that's what you need to get.. DO NOT use cure #2 ...
     

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