or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Non-meat ingredients in cured sausage
New Posts  All Forums:Forum Nav:

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.

 

Don

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...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Non-meat ingredients in cured sausage