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I had some smoked cured pork/beef sausage in the fridge and the fridge decided to quit and is no longer cold , just room temp .
is the sausage still good or not ?
thanks!
I spoke to him today , its a basic sodium nitrate , bulk called salt cure , their QA person verified that the max amount is 3g per kg meat .
this is the amount they use in the sausage they sell to the public.
going to give it a try today.
This is white , and he gave this to me from his inventory and put it into a baggie, this is an old German butcher and he called it pickle cure , do you have any recommendations how much to use ?
I need to know how much cure to use , my local butcher gave me what he called Pickle Cure , in a very little baggie , and mentioned that this would be enough to make 50lbs of sausage .
He could not give me much since his auditor tracks the usage .
Can someone give me a more precise measurement...
every time , I have done chicken this is my concern as well , now I overcook it so the chicken is falling off the bone and squirts juice when you pick it up and the dark meat is still pink , think its just smoke ring 175 is my temp goal. 225-250 for 3.5 hours .