Need help with my first cold smoke sausage

chemicalguy · May 29, 2012

I need to know how much cure to use , my local butcher gave me what he called Pickle Cure , in a very little baggie , and mentioned that this would be enough to make 50lbs of sausage .
He could not give me much since his auditor tracks the usage .

Can someone give me a more precise measurement , and do I mix it with the meat or do I soak the meat.

rbranstner · May 29, 2012

Normally the cure/pink salt that I buy comes in a little 4 oz package and that is enough for 100 lbs of meat. If you have enough for 50lbs of meat it sounds like you must have a 2 oz package. Does it say how many ounces are in the package? You would mix it in with the meat when you add your seasonings.

chemicalguy · May 29, 2012

This is white , and he gave this to me from his inventory and put it into a baggie, this is an old German butcher and he called it pickle cure , do you have any recommendations how much to use ?

smokinhusker · May 29, 2012

I use InstaCure/Pink Salt/Cure #1 and it's salt and 6.25% Sodium Nitrite. It could be something similar to Morton's Tender Quick, which is measured differently than InstaCure. I'd hate to steer you wrong not knowing exactly what you have.

Hopefully someone with more experience and knowledge will come along with some answers for you!

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Thank-you,

fpnmf · May 29, 2012

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

pineywoods · May 29, 2012

It's hard to tell what he gave you but before using it I would give him a call and find out exactly what it is and how much to use. Most cures are mixed with the meat before stuffing

chemicalguy · May 29, 2012

I think I am going to measure out what he gave me and figure out the per pound amount and give it a try .
he did tell me he gave enough for 50lbs

chemicalguy · May 29, 2012

:sausage:

boykjo · May 29, 2012

Pineywoods said:
It's hard to tell what he gave you but before using it I would give him a call and find out exactly what it is and how much to use. Most cures are mixed with the meat before stuffing

BGKYSmoker · May 29, 2012

Yes i would ask him what did you mix to make the cure. Saltpetre is white like salt, not pink. If he did use saltpetere you need to know how much cure to add per lb of meat.

This is why its easier to just buy cure #1, pink salt from a place like Sausage Maker, LEM, BPS, Midwestern, Eldons and such. 1 tsp of pink salt to every 5 lbs of meat.

diggingdogfarm · May 29, 2012

A lot of butchers in Canada use commercial cure mixes rather than Cure #1.
I know that Brican does, at least for dry cured bacon....that may very well be that is what you were given,

Ask for the percentage salt, sugar (if any) and nitrite so you'll know exactly what you're getting.

~Martin

chemicalguy · May 30, 2012

I spoke to him today , its a basic sodium nitrate , bulk called salt cure , their QA person verified that the max amount is 3g per kg meat .
this is the amount they use in the sausage they sell to the public.

going to give it a try today.

DanMcG · May 30, 2012

Do you mean nitrite, with an I? or nitrate like you spelled it?

chemicalguy · May 30, 2012

spell check yes nitrite.

chemicalguy · May 30, 2012

DanMcG said:
Do you mean nitrite, with an I? or nitrate like you spelled it?

nitrite

chemicalguy · May 30, 2012

I will post picks

Need help with my first cold smoke sausage

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