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Cure Question

post #1 of 15
Thread Starter 

I am ordering supplies to begin my first batch of homemade Italian smoked sausage. As far as cure goes, I have acquired a package of cure from buying the High Mountain jerky seasoning kit and was wondering what kind of cure this was. Is it no. 1 cure? Can I use it for my sausages? Thanks in advance.

post #2 of 15

Cure #1 is what you want for the smoked sausage

cure #2 is dried sausage

post #3 of 15

I would venture a guess if it was for jerky it's Cure #1

post #4 of 15

Quote:

Originally Posted by Chef Willie View Post
 

I would venture a guess if it was for jerky it's Cure #1

 

That was my guess, too, as I used the same stuff this weekend. It is a bit confusing though, as the HM cure is yellow instead of pink.

post #5 of 15
What does it say in the ingredients? If it's sodium nitrite it's cure #1; if it's sodium nitrate it's cute #2. If it has Mortons TQ it has both...
post #6 of 15
Quote:
Originally Posted by WarBoar View Post
 

I am ordering supplies to begin my first batch of homemade Italian smoked sausage. As far as cure goes, I have acquired a package of cure from buying the High Mountain jerky seasoning kit and was wondering what kind of cure this was. Is it no. 1 cure? Can I use it for my sausages? Thanks in advance.

 

Are you planning on hot smoking the sausages or going for a long slow smoke/cook? Your question sounds more to me that you're thinking about putting Cure #1 into a fresh sausage (one that is hot smoked at 225 or so) rather than something you low smoke for 4+ hours?

 

If that's the case, then fresh sausage doesn't require any cure if it's cooked to a proper IT within 4 hours. Now, if you're looking at smoking at 100 and then up to IT much slower (like summer sausage), then Cure #1 should be used and that's what's likely in your jerky kit.

 

I don't mean to second guess, I just want to make sure you're adding the Cure correctly. Sausage is loads of fun...enjoy!!

post #7 of 15

I guess he got his answer I couldn't find my Jerky seasoning kit.

post #8 of 15

Don't guess! If you don't know what it is it is the wrong stuff. spend a couple of bucks and get something that you know for sure what it is and what it will do properly :rules:.

Happy smoken.

David

post #9 of 15
Call High Mountain and ask!!!!
post #10 of 15
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

Are you planning on hot smoking the sausages or going for a long slow smoke/cook? Your question sounds more to me that you're thinking about putting Cure #1 into a fresh sausage (one that is hot smoked at 225 or so) rather than something you low smoke for 4+ hours?

If that's the case, then fresh sausage doesn't require any cure if it's cooked to a proper IT within 4 hours. Now, if you're looking at smoking at 100 and then up to IT much slower (like summer sausage), then Cure #1 should be used and that's what's likely in your jerky kit.

I don't mean to second guess, I just want to make sure you're adding the Cure correctly. Sausage is loads of fun...enjoy!!

Thank you for all of the replys. I am planning on smoking them at low temp for several hours opposed to hot grilling them. I just bought a packet of pink curing salt from butcher and packer. Hope this solves the issue!
post #11 of 15
Quote:
Originally Posted by WarBoar View Post


Thank you for all of the replys. I am planning on smoking them at low temp for several hours opposed to hot grilling them. I just bought a packet of pink curing salt from butcher and packer. Hope this solves the issue!


Did the butcher tell you how many pounds of meat the package will do?

 


Use as follows:
Cure per pound of ground meat/fat:
U.S. Measurements
Amount of Meat/Fat     Amount of Cure
Vol.     Wt.
1 lb.     1/4 tsp.     .05 oz.
2 lbs.     3/8 tsp.     .08 oz.
3 lbs.     1/2 tsp.     .10 oz.
4 lbs.     3/4 tsp.     .15 oz.
5 lbs.     1 tsp.     .20 oz.
10 lbs. 2 tsp.     .40 oz.
15 lbs. 1 Tbsp.     .55 oz.
20 lbs. 1 Tbsp. + 1 tsp.     .80 oz.
25 lbs. 1 Tbsp. + 2 tsp.     1.00 oz.
50 lbs. 3 Tbsp. + 1 1/4 tsp.     2.00 oz.
100 lbs. 1/4 C. + 2 Tbsp. + 2 tsp.     4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce


Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added

post #12 of 15
Thread Starter 
I placed the pink cure salt order online but thank you for the measurment guide. I will be following this.
post #13 of 15
Quote:
Originally Posted by WarBoar View Post
 

I am ordering supplies to begin my first batch of homemade Italian smoked sausage. As far as cure goes, I have acquired a package of cure from buying the High Mountain jerky seasoning kit and was wondering what kind of cure this was. Is it no. 1 cure? Can I use it for my sausages? Thanks in advance.

 

Call them up and ask for the ingredients. If it is not marked on the packet it could be anything. We have a popular brand of cure sold here in the UK as part of a kit - and I was horrified when I was sent a copy of the data sheet and found what it actually contained. If you cannot find out precisely what is in it don't use it.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Wade View Post

Call them up and ask for the ingredients. If it is not marked on the packet it could be anything. We have a popular brand of cure sold here in the UK as part of a kit - and I was horrified when I was sent a copy of the data sheet and found what it actually contained. If you cannot find out precisely what is in it don't use it.
Thanks, i bought a seperate cure for my project and will only be using the high mountian cure with the jerky kit.
post #15 of 15
Quote:
Originally Posted by WarBoar View Post


Thank you for all of the replys. I am planning on smoking them at low temp for several hours opposed to hot grilling them. I just bought a packet of pink curing salt from butcher and packer. Hope this solves the issue!

I think you made the wise choice as well as probably saved a little money.

Happy smoken.

David

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