cures for smoking sausage

[harley103]

I have a book called the complete guide to making sausage,one of the recipes for peppered beef summer sausage uses 5lbs of meat and calls for 5 tbsps.of curing salt,this sounds like a large amount but the recipe also does not call for any other salt could this be right.

 

[ab canuck]

Who is the author? is it a new book or old, and how is the sausage finished? I very well could e correct.

 

[crankybuzzard]

You'd be amazed at how many errors there are in cookbooks.

When in doubt, follow FDA and USDA guidelines.

 

[atomicsmoke]

If it says the "complete guide" that makes it Bible. Kidding.

What curing salt is that? If it's cure#1 it's way too much. It should be 1tsp for 5lbs of meat. If it's tenderquick someone else will step in with advice.

 

[ab canuck]

Yep I should have said that as well what is the cure they are asking,if its not cure #1 or Prague #1. like mortons or tenderquick  it could be more 

 

[BGKYSmoker]

You have this book?

the-complete-guide-to-sausage-making-mastering-the

• BGKYSmoker
• Jan 31, 2017

 

[HalfSmoked]

look under cureing salts there are a couple of charts to help you. Also welcome to the SMF.

Warren

 

[SmokinAl]

Here's the calculator that most of us use for curing.

http://diggingdogfarm.com/page2.html

Al

 

[daveomak]

 
I have a book called the complete guide to making sausage,one of the recipes for peppered beef summer sausage uses 5lbs of meat and calls for 5 tbsps.of curing salt,this sounds like a large amount but the recipe also does not call for any other salt could this be right.

5 TBS. of salt is ~80 grams...

5#'s is 2,270 grams...

80/2270 x 100 = 3.5%      2.8% salt in TQ give or take..

Probably Morton's Tender Quick...  as a guess...  approx. 80% salt.. 20% sugar...0.5% nitrite...  0.5% nitrate....  or something close to that...

You can make your own cure mix using cure #1

Add 1 tsp. cure #1 to 3 Tbs. pickling salt, Kosher salt etc.    (weighing the salt would be mobetta), and that 3 Tbs. salt will return approx. 2% salt addition, and the 1 tsp. of cure #1 will return approx. 150 Ppm nitrite to the meat....  I would also add 1.5 Tbs of white sugar to offset the saltiness which make the meat more palatable... 

Thank you for checking out the recipe on this forum...    As Cranky Buzzard noted... there are many misprints in the real world...  blogs, facebook, and books can have errors...