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Too Much Cure#2?

post #1 of 3
Thread Starter 

Am making Russian dried sausage out of Marianski "Home Production of Quality Meats and Sausages".  Every similar recipe in the book adds 2.5gm or 1/2 teaspoon of cure #2 per 1000 gm (2.2lbs) of meat.  This recipe, however, calls for double that at 5gm.


I'm thinking its probably a misprint, as doubling the recipe to 4.4 pounds would have me adding 2 tsp of cure #2, and that seems like a lot.  What do you all think?  Am I good with one tsp or is there some reason this recipe may call for double that?

post #2 of 3
Thread Starter 

I just thought of something; the recipe calls for chunking the meat in 2" pieces and mixing with the cure and holding in a "cool area" for 4-5 days.  Maybe more cure under this circumstance is warranted?  And after the 4-5 days maybe the cure is weakened to some extent that its effective level is closer to normal after the grinding and stuffing?


What do the experts think?

post #3 of 3
I do believe it's a mistake, and reading the directions for the sausage they call it cure #1. I'd use 2.5 grams/kg.
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