or Connect
New Posts  All Forums:Forum Nav:

Nitrates??

post #1 of 10
Thread Starter 

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

post #2 of 10

Dan I did some smoked a while back and fresh also.You can add cure to the fresh, it will just give the meat  more of a pink color.

http://www.smokingmeatforums.com/t/173491/fresh-kielbasa

http://www.smokingmeatforums.com/t/173521/first-time-smoked-kielbasa-fail-almost

post #3 of 10

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

post #4 of 10

Both answers above are great, Let us know how it goes. 

 

A full smoker is a happy smoker

 

DS

post #5 of 10
Quote:
Originally Posted by DanBono View Post

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


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%....
post #6 of 10

<Head **EXPLODES**>

post #7 of 10

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

post #8 of 10
Thread Starter 

Hi All This is what I have. Should be fine. http://www.waltonsinc.com/p-2440-pink-sure-cure.aspx?show=all&

Thanks Dan

post #9 of 10
You got the right stuff....... icon14.gif


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.
post #10 of 10
Quote:
Originally Posted by Foamheart View Post
 

<Head **EXPLODES**>


On my way down with a wet rag to help clean up. b

 

BTW ditto

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage