Question about Cure amounts when cold smoking

bigjoet

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Jan 11, 2017

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• Jan 13, 2017

• #1

If you have recipe for fresh sausage that calls for X amount of Salt and want to smoke it instead, would you just add the recommended amount of cure to the spices before mixing?  I guess I am afraid that by doing that would result in a overly salty product so was wondering If I should instead deduct the amount of cure needed from the salt amount in the recipe. 

 

SmokyMose

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Aug 13, 2015

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• Jan 13, 2017

• #2

BigJoeT said:

If you have recipe for fresh sausage that calls for X amount of Salt and want to smoke it instead, would you just add the recommended amount of cure to the spices before mixing?  I guess I am afraid that by doing that would result in a overly salty product so was wondering If I should instead deduct the amount of cure needed from the salt amount in the recipe. 

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Yes, just add 1 tsp of the #1 cure to 5# of meat. Leave the rest of the recipe as is.
You won't notice any difference.

 

BGKYSmoker

Nepas OTBS #242

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• Jan 13, 2017

• #3

SmokeyMose said:

Yes, just add 1 tsp of the #1 cure to 5# of meat. Leave the rest of the recipe as is.
You won't notice any difference.

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Ditto that.

Not allot of salt in the cure to affect the other added salt.

 

SmokinAl

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• Jan 14, 2017

• #4

nepas said:

 
Ditto that.

Not allot of salt in the cure to affect the other added salt.

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I agree unless it's TQ.

Al

 

rwlanthier

Newbie

Jan 14, 2017

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11

• Feb 5, 2017

• #5

I have to agree with Big Joe on the cure amount.  Just finished a batch of Cajun fresh pork sausage, and used typical recipe and added 1 teaspoon of cure per 5 lb. of meat.  Try mixing your seasoning and curing salt in 1 cup of ice water per 5 lb. of ground meat.  More consistent cure of the meat, in addition to making it easier to stuff in casings.  Then smoke for 6-8 hours and it is amazing.