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Non-meat ingredients in cured sausage

post #1 of 2
Thread Starter 

When adding non-meat stuff , like cheese, rice, vegetables into cured sausages, do I need to add cure based on overall weight of ingredients, or just the meat & fat?


Like if you add Cheese & Jalepeno's to summer sausage.


Thanks for the help.



post #2 of 2
Don, afternoon...... Add the cure based on the weight of everything that can absorb cure.... water, sugar, salt, bread etc... Pork skin doesn't absorb cure... that's why the amount of cure is reduce 10% if you are curing skin on belly...

Cure concentrations are based on Ppm... mg/kg is Ppm...
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