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salt reduction

post #1 of 5
Thread Starter 
What percent salt reduction do I do in order to compensate for the pink cure in my sausage recipe????
post #2 of 5
At 150 ish Ppm nitrite, 1.09 grams cure #1 per pound of meat etc..... that's 0 .23% by weight... I don't think you can tell the difference...

For every gram cure, you are adding about 0.94 grams salt...
post #3 of 5
Thread Starter 
Thanks Dave!
post #4 of 5
YW ....
post #5 of 5

If your sensitive to salt I would leave out the same amount of salt as the amount of cure you add.  But as Dave says it is a very small amount  and won't be noticed by most.

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