Enlighten me please. I have never used nitrites and nitrates in my sausage.
Nitrate colours the sausage red???? Right???
Nitrite is colourless??? Right???
I do not want "red" fresh kielbasa.
Cure #1 is nitrite??? Right???
Use 1/2 tsp per 10 lbs of meat??? Right???
How much salt will this replace in a recipe???
Will over-salting be an issue???
Should I juss fuhgeduhboudit???
I tawwt I'd ax yizz.
Rytek Kutas doesn't include nitrites in his fresh kielbasa recipe. I looked. I thought he might provide a bench mark. My book is from 1976.
My family has made the same nitrite & nitrate free kielbasa recipe for hundreds of years and brought it over with them, over a hundred years ago. I published it here, a while back. I myself, first put my hand in it over 70 years ago but all this back & forth about safety, has me rethinking.
Better late than never.