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using cure with sausage - Page 2

post #21 of 22
Quote:
Originally Posted by captrichc View Post

Also with the cure #1 it says to mix the powder with water...... but doesn't say how much water. What is everyone's method of applying the curr.

It doesn't take much water or liquid to dissolve the cure. Most recipes call for some sort of liquid to be added, soy, Worchestshire, water, etc. you can dissolve in those too. Dissolving it in a bit of liquid ensures you'll get an even cure. I usually mix it with a 1/4 cup of ice water if there is no other liquid being used.

Make sure the liquid is cold.

Yes, one teaspoon of cure #1 per five pounds of meat.

Read this:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
post #22 of 22
Quote:
Originally Posted by dirtsailor2003 View Post

It doesn't take much water or liquid to dissolve the cure. Most recipes call for some sort of liquid to be added, soy, Worchestshire, water, etc. you can dissolve in those too. Dissolving it in a bit of liquid ensures you'll get an even cure. I usually mix it with a 1/4 cup of ice water if there is no other liquid being used.

Make sure the liquid is cold.

Yes, one teaspoon of cure #1 per five pounds of meat.

Read this:

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Use more water
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