SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Okay I am completely confused about the amount of cure....
New Posts  All Forums:Forum Nav:

Okay I am completely confused about the amount of cure.... - Page 2

post #21 of 35
Thread Starter 

Hey, I guess I will follow the instructions on the package! Thanks for all of your replies. I smoked it last night and it is good, a little much on the fat content.

post #22 of 35

Its not to much on te fat content. It is just different.

Happy smokin

Karlicon_biggrin.gif

post #23 of 35

Certainly don't want to read any obits about "tainted" homemade sausage!

 

I que by the seat of my pants but I follow directions when canning, baking, and curing meat!!

 

Sounds like you did fine. You have to follow each products directions just as everyone has said. An example is look at similar recipes from Morton's book and Ruhlman...the amount of TQ will be different from praque #1/instacure #1.

 

I love mixing cooking with chemistry!biggrin.gif

post #24 of 35

Come on this aint rocket science here.

 

1 level tsp per every 5 pounds of meat. This is for cure #1 & 2. insta. Does not include MTQ which is 7.5 tsp per every 5 lbs.

 

HM kits (yuck) cure is a mix with salt, sugar just use the 1 tsp anyways.

 

Ya aint gunna die.

 

post #25 of 35
Quote:
Originally Posted by nepas View Post

Come on this aint rocket science here.

 

1 level tsp per every 5 pounds of meat. This is for cure #1 & 2. insta. Does not include MTQ which is 7.5 tsp per every 5 lbs.

 

HM kits (yuck) cure is a mix with salt, sugar just use the 1 tsp anyways.

 

Ya aint gunna die.

 



Thank you...looks like some dogs got off thier leashes...hahahahahahhaa

 

 Craig

 

post #26 of 35
Quote:
Originally Posted by fpnmf View Post





Thank you...looks like some dogs got off thier leashes...hahahahahahhaa

 

 Craig

 




Ruff Ruff

 

or

 

Roof Roof

post #27 of 35



 

Quote:
Originally Posted by nepas View Post

 

 

HM kits (yuck) cure is a mix with salt, sugar just use the 1 tsp anyways.

 

Ya aint gunna die.

 



 

 

If hm is yuck. I love the stuff by the way what brand would you recommend??

Thanx

Karl

post #28 of 35

Whatever you use alway's go by the mfg's direction's to the letter, otherwise you might end up sick as a dog using other methods. 68.gif

post #29 of 35
Quote:
Originally Posted by ExhaustedSpark View Post



 



 

 

If hm is yuck. I love the stuff by the way what brand would you recommend??

Thanx

Karl




Many brands of pre mixed out there.

 

AC LEGGS

PS Seasoning

Sausage Maker

LEM

Eldons (Master sausage maker BTW)

Cabelas which is made by PS Seasoning

Frisco

Curleys

Allied Kenco

HI-Country (Not affiliated with HM) and 100x better

Con Yeager Spice (Local PA made) 

 

 

Dont get cure #1 & 2, pink salt, insta cure, prague powder, kit cure or MTQ confused with Saltpetre which i have used.

 

NOTE ON SALTPETRE: If this is all you can find or have some of this you better know EXACTLY how much to use. This is pure 100% POTASSIUM NITRATE and not cut with salt, sugar or a combo of both. THIS CAN BE HARMFUL IF YOU DO NOT KNOW HOW TO USE IT AND NOT FOR BEGINNERS.

 

DSC01909.JPG

 

post #30 of 35

Tnx again Nepas. AC Leggs is the one i was trying to remember. I am going there now to order a box.

Tnx

Karl

post #31 of 35

I use 1/2 teaspoon of curing salt per pound of pork. Depend on how salty you want sausage, you can add up to 1 teaspoon of curing salt per pound.

  I make andouilli sausage every month or two.15 to 30 pounds/

I do have my own recipe I use to make Andouili. It has taken me a few tris and errors to get mine to a good taste. I love hot andouille.

 

If you want a good recipe email me at (howliday@aol.com

post #32 of 35
Quote:
Originally Posted by happyhowliday View Post

I use 1/2 teaspoon of curing salt per pound of pork. Depend on how salty you want sausage, you can add up to 1 teaspoon of curing salt per pound.
  I make andouilli sausage every month or two.15 to 30 pounds/
I do have my own recipe I use to make Andouili. It has taken me a few tris and errors to get mine to a good taste. I love hot andouille.

If you want a good recipe email me at (howliday@aol.com


What curing salt are you talking about?
If you're talking cure #1, you're way off on the proper amounts!!!!!


~Martin
post #33 of 35
Quote:
Originally Posted by DiggingDogFarm View Post


What curing salt are you talking about?
If you're talking cure #1, you're way off on the proper amounts!!!!!


~Martin


Ditto with Martin

post #34 of 35
Quote:
Originally Posted by happyhowliday View Post

I use 1/2 teaspoon of curing salt per pound of pork. Depend on how salty you want sausage, you can add up to 1 teaspoon of curing salt per pound.

  I make andouilli sausage every month or two.15 to 30 pounds/

I do have my own recipe I use to make Andouili. It has taken me a few tris and errors to get mine to a good taste. I love hot andouille.

 

If you want a good recipe email me at (howliday@aol.com

Looks to me like a recipe for disaster!

 

There's no way on God's green earth I'm putting 3 tablespoons (plus 1 tsp!) of Cure in ten pounds of pork— no matter HOW salty I want it. That's suicidal.

We must not be talking about the same thing here. As mentioned earlier in this thread, American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat.

Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. This equates to 1 level tsp per 5 pounds of meat.

Your amounts are 5X too high!

 

Kevin

 

post #35 of 35

The math was helpful.

Looking at USDA site stating dry cure bacon not to exceed 200ppm nitrite.
It is helpful to have a target number below that, and the math to figure it out.  

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Okay I am completely confused about the amount of cure....