cures for smoking sausage

harley103

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Jan 31, 2017

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• Jan 31, 2017

• #1

I have a book called the complete guide to making sausage,one of the recipes for peppered beef summer sausage uses 5lbs of meat and calls for 5 tbsps.of curing salt,this sounds like a large amount but the recipe also does not call for any other salt could this be right.

 

ab canuck

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• Jan 31, 2017

• #2

Who is the author? is it a new book or old, and how is the sausage finished? I very well could e correct.

 

crankybuzzard

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• Jan 31, 2017

• #3

You'd be amazed at how many errors there are in cookbooks.

When in doubt, follow FDA and USDA guidelines.

 

atomicsmoke

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• Jan 31, 2017

• #4

If it says the "complete guide" that makes it Bible. Kidding.

What curing salt is that? If it's cure#1 it's way too much. It should be 1tsp for 5lbs of meat. If it's tenderquick someone else will step in with advice.

 

ab canuck

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• Jan 31, 2017

• #5

Yep I should have said that as well what is the cure they are asking,if its not cure #1 or Prague #1. like mortons or tenderquick  it could be more 

 

BGKYSmoker

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• Jan 31, 2017

• #6

You have this book?

the-complete-guide-to-sausage-making-mastering-the

• BGKYSmoker
• Jan 31, 2017

 

HalfSmoked

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• Jan 31, 2017

• #7

look under cureing salts there are a couple of charts to help you. Also welcome to the SMF.

Warren

 

SmokinAl

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• Feb 1, 2017

• #8

Here's the calculator that most of us use for curing.

http://diggingdogfarm.com/page2.html

Al

 

daveomak

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• Feb 1, 2017

• #9

harley103 said:

 
I have a book called the complete guide to making sausage,one of the recipes for peppered beef summer sausage uses 5lbs of meat and calls for 5 tbsps.of curing salt,this sounds like a large amount but the recipe also does not call for any other salt could this be right.

Click to expand...

5 TBS. of salt is ~80 grams...

5#'s is 2,270 grams...

80/2270 x 100 = 3.5%      2.8% salt in TQ give or take..

Probably Morton's Tender Quick...  as a guess...  approx. 80% salt.. 20% sugar...0.5% nitrite...  0.5% nitrate....  or something close to that...

You can make your own cure mix using cure #1

Add 1 tsp. cure #1 to 3 Tbs. pickling salt, Kosher salt etc.    (weighing the salt would be mobetta), and that 3 Tbs. salt will return approx. 2% salt addition, and the 1 tsp. of cure #1 will return approx. 150 Ppm nitrite to the meat....  I would also add 1.5 Tbs of white sugar to offset the saltiness which make the meat more palatable... 

Thank you for checking out the recipe on this forum...    As Cranky Buzzard noted... there are many misprints in the real world...  blogs, facebook, and books can have errors...