Searched thru several pages, and I can't seem to find the answer too 2 questions.
1. In a recipe, is cure interchangable? Let me give an example. I picked up LEM cure from Gander Mtn. I want to use it in a recipe thats calls for Morton TQ. Other then the salt issue, I should just follow the package directions right? Im doing a test batch tommorrow, I added 1/4 tsp for a pound of beef.
2. Assuming the sausage has been cured/smoked to 155 - 160 then it has been cooked? As long as its stored in the fridge it is safe to eat cold? I like to eat kielbasa (storebought) cold sometimes, ya know, as a snack. Im thinking this sounds right... any input would be appreciated. I have made plenty of sausage in the past, but this will be th first time smoking/curing it.
Thanks
1. In a recipe, is cure interchangable? Let me give an example. I picked up LEM cure from Gander Mtn. I want to use it in a recipe thats calls for Morton TQ. Other then the salt issue, I should just follow the package directions right? Im doing a test batch tommorrow, I added 1/4 tsp for a pound of beef.
2. Assuming the sausage has been cured/smoked to 155 - 160 then it has been cooked? As long as its stored in the fridge it is safe to eat cold? I like to eat kielbasa (storebought) cold sometimes, ya know, as a snack. Im thinking this sounds right... any input would be appreciated. I have made plenty of sausage in the past, but this will be th first time smoking/curing it.
Thanks