- Jan 29, 2015
- 21
- 10
Hey guys I made a small experimental batch of deer sausage. 25 lbs. my question is I used 7 ounces of sugar cure which had .05 sodium nitrite and I also used 1 ounce of sure cure the pink stuff I think it was 6.25 percent sodium nitrite. Do I have too much cure in the meat or is it still at a safe level. The 1 ounce of sure cure was per instructions for 25 lbs but not real sure how much more I added with the 7 ounces of Morton's sugar cure