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Haven't made summer sausage in a while

post #1 of 10
Thread Starter 

About time I made some more Summer Sausage.

 

This is the recipe I will use this time around:

 

5lbs 85% Beef

4 TBS Salt

31/2 TSP Coarse Ground Black Pepper

1 TBS Sugar

1 3/4 TSP Cure #1

1/2 TSP Cayenne Pepper

1 TBS Crushed Red Pepper

1 TBS Mustard Seed

2 TSP Onion Powder

2 TSP Garlic Powder

 

Mix on Wednwsday, smoke on Saturday with hickory and apple.

 

Will post pics.

post #2 of 10
Why 1 3/4 teaspoons of cure when 1 teaspoon is adequate for 5 pounds of meat?
post #3 of 10

I was thinking the same thing!

 

Al

post #4 of 10
Thread Starter 


​I have a recipe book that calls for  1 3/4 tsp cure for 5 pounds of meat.

post #5 of 10

What does it say on the container of cure?

 

Every container I have ever seen says 1 tsp for 5# of meat.

 

Where did you get the recipe from?

 

It doesn't matter really, an extra 3/4 tsp isn't going to kill you.

 

I just think the smallest amount to do the job is the way to go.

 

Al

post #6 of 10
Thread Starter 
Says-

Ingredients: Salt, Sodium Nitrite (6.25%), Propylene Glycol and Sodium Bicarbonate added as a processing aid, Red 3.

Recipe book by SmokeHouse Products.
post #7 of 10

Well, you only need 1 teaspoon for 5 pounds of meat. If peruse the recipes here you will see that is the accepted standard. The 1 3/4 teaspoons isn't going to kill you but it is not necessary either. Your just adding unneeded nitrite into your product.

post #8 of 10
Thread Starter 
I don't eat enough often enough to make a difference I don't think.
post #9 of 10

Yes 1 level tsp of cure 1 per every 5lbs of meat. Nitrate poisoning can be bad, really bad. But hey its your SS.

post #10 of 10
Thread Starter 


Yup. My summer sausage.

 

Just wondering what the max amount of cure per pound is, and why what appears to be a decent sized company would risk publishing an unsafe recipe?

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