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Speed Cure Question?

post #1 of 8
Thread Starter 

I apologize if this has already been answered. I tried doing a search and could not come up with exactly what I was looking for. I am planning on making some snack sticks and ran out of Cure #2 (pink salt) and local supplier is also out however, I do have speed cure but am not familiar with how to use it. How much per 10lb and do I need to add salt and/or sugar to the recipe? Any advice will be greatly appreciated.

post #2 of 8

PM Boykjo!

 

Al

post #3 of 8

What is speed cure?

post #4 of 8
Thread Starter 
Quote:
Originally Posted by AK1 View Post
 

What is speed cure?


Cure #1

post #5 of 8
Quote:
Originally Posted by Wurm Slinger View Post
 

I apologize if this has already been answered. I tried doing a search and could not come up with exactly what I was looking for. I am planning on making some snack sticks and ran out of Cure #2 (pink salt) and local supplier is also out however, I do have speed cure but am not familiar with how to use it. How much per 10lb and do I need to add salt and/or sugar to the recipe? Any advice will be greatly appreciated.

For snack sticks, you should be using Cure #1.  Cure #2 is for long term curing situations.

 

Cure #1 has 6.25% sodium nitrite with the balance being salt.  It's known by many names; Instacure, etc...

 

I've never heard of speed cure and I've been doing this for a long time.   Give us a bit more information about it.

post #6 of 8

Looks like we were replying at the same time.

 

For cure #1, you need 2.5 grams per kilogram of meat.

 

Or, 1 tsp per 5 pounds of meat.

 

I highly suggest measuring by weight, it's much more accurate.

post #7 of 8
Thread Starter 

Thank you very much, I do have a scale to weight by the grams. Will start making sausages tomorrow.

post #8 of 8
As CB said... Cure #1 is what you want for snack sticks... Please double check to make sure you have that.. If not.. that's what you need to get.. DO NOT use cure #2 ...
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