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Onward to the cure!

post #1 of 5
Thread Starter 
Well I have decided to use natural casings for all but snack sticks. Now for the cure. After some research I have come to the conclusion that Tender Quick is not suitable for sausage curing as the amount of saltyness reached by the time enoeph cure is added is to great. That leaves me with either Prague #1 or Instacure #1. I fail to see a great deal of difference between the later 2 cures. Is this correct? Also since some recipes call for the addition of salt do you replace this recipe salt 1:1 with the cure or is the salt of the cure assumed in the recipes. Oh by the way I will be using pickleing salt instead of table salt in my cured sausage.

I understand some sausage like Italian will not be smoke cured and froze fresh. I am talking about those sausages that we would normally smoke at low temps.
post #2 of 5
Prague and instacure are one in the same. there is little salt with the cure so you don't deduct salt from the recipe. BUT I usually only add 2/3's of the salt with a new recipe then add to taste. Most recipes I've tried are salty to me
post #3 of 5
What DanMcG says.
post #4 of 5
Actually cure #1 is 6.25% sodium nitrite and 93.75 percent sodium chloride(table salt).
post #5 of 5
Yea what they said,,,and Good Luck on the next step.....makeing sausage...prague and #1 insacure the same and yess it is table salt added.
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