curing sausage meat

[bobbyk]

Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.

 

[ssorllih]

Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.

Just limit the cure #1 to .25% It doesn't care what kind of meat is in the sausage.

 

[themule69]

As said above just fallow the directions on the package. The cure doesn't know what you are putting it on.

Happy smoken.

David

 

[JckDanls 07]

it really depends on how your going to cook them.... no cure is needed for "fresh sausage" (grilled, fried, or otherwise cooked hot).... Cure #1 is only needed for low temperature smoked / cooked sausage ....

 

[bobbyk]

Well I know prep wise I'll need cure. He answered my actual questions. There's nothing special about curing venison. Thanks though