Haven't made summer sausage in a while

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bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,118
1,775
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.
 
​I have a recipe book that calls for  1 3/4 tsp cure for 5 pounds of meat.
 
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
 
Says-

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

Recipe book by SmokeHouse Products.
 
Last edited:
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.
 
I don't eat enough often enough to make a difference I don't think.
 
Yes 1 level tsp of cure 1 per every 5lbs of meat. Nitrate poisoning can be bad, really bad. But hey its your SS.
 
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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