1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cure 1, Prague powder

Discussion in 'Food Safety' started by Keith JD1981, Oct 29, 2018.

Tags:
  1. Keith JD1981

    Keith JD1981 Newbie

    I'm sure many off you are tired of seeing these but... I just got done stuffing about 40 lbs of pork and deer into casings and plan to smoke, not cold smoke, tomorrow. I added 60 grams of cure 1, instead of the 48 grams. Will my sausage be safe?
     
    SonnyE likes this.
  2. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    That is 0.33% instead of 0.25%, not a toxic level. Smoking to an IT of 150°F will dissipate most of that as well. You will be fine...JJ
     
  3. Keith JD1981

    Keith JD1981 Newbie

    Thank you
     
  4. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Better to Prague,
    Than to worry.

    I'd eat a pound or two of your sausage without a worry in the world.

    And like Chef JimmyJ said, heat neutralizes the Prague.
    I use 1/4 tsp (leveled), per pound, in all my jerky marinades.
    My dehydrator hits 173°. Much too warm for Prague.
     
  5. Biggy1

    Biggy1 Smoke Blower

     
  6. Biggy1

    Biggy1 Smoke Blower

    How many grams of Prague #1 do I add to 20lbs. Ground pork butt for cold smoking sausage links ?
     
  7. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    20lb = 9072g / 1000 = 9.72Kg × 2.25g/Kg = 20.41g Cure #1 for 20 lbs Pork. Or by volume, 4 level teaspoons Cure #1...
    Your sausage needs to be cooked, just like Smoked Kielbasa. Hang the sausage in the smoker at 130°F, no smoke, for 1 hour. Raise the temp to 140°F and start smoking. Smoke 1 hour and raise temp to 150, then 10°F each hour to a smoker temp of 170°F. Continue Smoking until the IT reaches 150°F. Chill in Ice water to room temp. Drain and hang at room temp at least 1 hour to bloom. Refrigerate. The sausage is ready to eat or can be reheated, grilled, fried, whatever you like...JJ
     
    Last edited: Apr 13, 2019
  8. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    JJ.... May I.....

    20# = 1.13 grams per pound = 22.6 grams cure#1
     
  9. Biggy1

    Biggy1 Smoke Blower

    20lb = 9072g / 1000 = 9.72Kg × 2.25g/Kg = 20.41g Cure #1 for 20 lbs Pork. Or by volume, 4 level teaspoons Cure #1...
    Your sausage needs to be cooked, just like Smoked Kielbasa. Hang the sausage in the smoker at 130°F, no smoke, for 1 hour. Raise the temp to 140°F and start smoking. Smoke 1 hour and raise temp to 150, then 10°F each hour to a smoker temp of 170°F. Continue Smoking until the IT reaches 150°F. Chill in Ice water to room temp. Drain and hang at room temp at least 1 hour to bloom. Refrigerate. The sausage is ready to eat or can be reheated, grilled, fried, whatever you like...JJ

    Thanks a lot J.J. !
     
    Last edited by a moderator: Apr 13, 2019
  10. Biggy1

    Biggy1 Smoke Blower

    Thank you too Daveomak!
     
  11. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks Dave. I originally divided the 9072g (20#) by 2000.Ooopps! Should be 1000g per Kg. I edited the posts to reflect the correction. BIG THANKS for watching my and all our members backs...JJ