Sweden huh, How about adding that to you profile so we don't give you the wrong info by mistake.
Yes your cure #1 has a tenth of the amount of Nitrite then ours does. so when copying one of our recipes you'll need to adjust the amount of cure and salt accordingly.
do you have any pic's of the inside of the sausage in question? might help.
Edited by DanMcG - 12/29/11 at 12:32am