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Nitrates??

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danbono

danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi All Soon I will doing a batch of pork sausage.I'm going to split between fresh and smoked. I know for the smoked I will have to add nitrate,for safety reasons my question is how much nitrates to a pound?

Thanks Dan
 
I'm going to be making 25 pounds of Porketta sausage tomorrow.  I'll be using cure#1 for the whole batch.  Half will be for fresh and half for smoked.   Using cure # 1 you would use 1 level tsp. per 5 pounds of meat mix.  Using cure #1 for fresh is optional.  I've been using it more lately for fresh.  It does enhance the flavor a bit and gives the meat a nice red color.  Reinhard
 
DanBono said:
Hi All Soon I will doing a batch of pork sausage.I'm going to split between fresh and smoked. I know for the smoked I will have to add nitrate,for safety reasons my question is how much nitrates to a pound?
Thanks Dan
Click to expand...


Dan, You don't want to add nitrate to pork sausage... You want to add sodium nitrite in the form of cure #1....

Cure #1 you want to add 1 level tsp. per 5#'s and it should be mixed with all the other added ingredients first.... I usually add 2% salt to sausage + spices... and maybe a little sugar... 1/2% sugar...

If you have a grams scale, 5#'s is 2300 grams... 2% salt is 46 grams.... Cure #1 addition is 1.1 grams per pound or 5.5 grams per 5#'s or 0.24%....
 
Dan,

Or you can use Mortons Tender Quick to make Smoked Sausage at a rate of 1 TBS (1/2 ounce) of TQ to each 2 pounds of Ground meat.

Bear
 
You got the right stuff....... Thumbs Up


PINK SURE CURE

Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Similar to Cure #1.

Use: Use 1 oz. per every 25 lbs. of meat or 4 oz. per every 100 lbs. of meat

Ingredients: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
 
Last edited:
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