confused need advice

Discussion in 'Sausage' started by ldrus, Dec 27, 2011.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    ok i bought a sausage kit today (old style Salami  from  Hi-Country)

     the kit came with  a "cure pack " which consist of salt ,sodium nitrite 6.25%

    if i use this do i still need to add my "cure#2"  or should i omit theirs and just use my cure #2?
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Use the cure pack that came with the kit
     
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    What Joe Said NO when you are using the kits you use what they give you and only what they give you. You don't mess with cure #1 or 2. they can hurt you.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Follow the instructions that came with the kit please..

      Craig
     
  5. venture

    venture Smoking Guru OTBS Member

    As stated, use the kit as instructed.

    Later you can play with seasonings if you wish, but do NOT mess with the cure amounts!

    Good luck and good smoking.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hi Country Seasonings are really good. Way way better than Hi Mtn

    Here is the break down chart for the old world salami.

    30 lbs      

    21 lbs of lean beef or game

    9 lbs of beef or pork trim

    All of the seasoning 15.5 oz

    Cure 2 packets added to 3 cups of water

    15 lbs

    10.5 lbs lean beef or game

    4.5 lbs beef or pork trim

    1 1/3 cup seasoning

    1 packet cure added to 1.5 cups water

    10 lbs

    7 lbs lean beef or game

    3 lbs beef or pork trim

    7/8 cup seasoning

    1 1/4 tsp of their cure added to 1 cup water

    5 lbs

    3.5 lbs lean beef or game

    1.5 lbs beef or pork trim

    6.5 Tbs seasoning

    5/8 tsp of their cure added to 1/2 cup water

    Add the seasoning and cure to the water, mix and incorporate into the meat.
     

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