Issue with cure in Sausage

[daveomak]

Why didn't you note you were Canadian ??? Laws are different in each country....

Tender Quick is 0.5% sodium nitrite..... and 0.5% nitrate....

AND, describing the usage does not prove it's 6.25% nitrite...

 

[smokerjim]

with everything being said, how did you cook it, was it brought up to 155-160 in a reasonable time, it still may be alright to eat. just hate to seen it thrown out.

 

[Smokemifyougotem]

Dave 100lbs = ~45.5kg.
45.5kg x 2.5g of 6.25% cure for 156 parts per million = 113.63g
4oz = 113.6g (1oz = ~28.4g)
So that means the cure is 6.25%

 

[Smokemifyougotem]

Smokerjim, I cold smoked it for 6 hours, never got above 55degrees but that’s too long. It has been pitched.

 

[daveomak]

If it's NOT listed in the ingredients, it ain't there....

 

[Smokemifyougotem]

No it’s there, the ingredients clearly note that it has the nitrites and the formula shows it’s 6.25%.

 

[indaswamp]

Pics. would certainly help.

What temp. was the water when you mixed the cure and seasonings? Was this a pre package seasoning that you bought or was it home made?

 

[Smokemifyougotem]

Sorry like I said phone camera is broken and then I was so bitter I threw the sausage out. It was not pre-packaged, water was cold that's why I shake it up 30 seconds, give it a few minutes to hydrate then shake it up again.

 

[PolishDeli]

Sucks to have tossed it.
From what you said, it sounds like curing was not the problem.
Not sure what the issue was though.
Sorry i don't have any other suggestions.