Homers1951
Newbie
- 16
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- Joined Nov 16, 2018
I am about to try a new venison salami recipe. It calls for 5 lbs of venison, 600 grams of pork back fat and 2 tsp of cure. Does not specify type of cure. Instructions say to hang the sausage for a week in a cool place then cold smoke under 70 degrees for 3 days. Hang 4 weeks in a cool place. I dont think cure #1 would work. Also, 2 tsp seems too much. Am I correct? What do you think? Thanks. Barry