Lockhart Sauge, question on curing salt.

[daveomak]

Don't worry about the expiration date... Keep the cure in a dark, cool place... sealed air tight, and it good for years....
The 6% nitrite cure, you will need 1.2 grams per pound OR ~ 1 tsp. per 5#'s of stuff.. for most sausages and meats.. that will give you ~156 Ppm nitrite in the meat..

 

[tallbm]

Congratulations on finding what you needed! Now you can start your sausage journey :)

 

[chopsaw]

I did a search for sal de cura , and came up with some interesting reading , and the different terminology used .
Not going to post the link because some the standards differ from the US . However , looked to me like what you have follows US guide lines for percentages and amount used for cure 1 .
Good luck .

 

[daveomak]

Chopsaw.... Excellent..... Os sais de cura que seguem a padronização norte americana são compostos por 93.75% de sal de cozinha(cloreto de sódio) e 6.25% de nitrito de sódio(NaNO²)

Looks exactly like cure#1 to me also...

 

[Luis Franco]

Did the sausage on saturday, will update this later, have not been able to smoke them yet so they sit in the fridge (had some inlaws visit)

 

[crazymoon]

LF, Please do post your results when you are done !

 

[Luis Franco]

Drying out the casings, heating up the smoker to start :)

 

[Luis Franco]

Sausages are done, smoked, poached and cooled, texture was a bir too fine, but not bad for the first time doing sausages now to dry them and freeze them for later, but i am exited and think the outcome was good for having done everthing with the kitchenaid attachment

 

[crazymoon]

LF, Your sausage looks fine !!! Use a coarser grinding plate on your next batch if you want fat particles to show . Nice job!!!!! like

 

[chopsaw]

I agree . Looks fine to me
Nice color .

 

[pc farmer]

Looks great. Like CM said, I use a courser grind.

 

[daveomak]

For a more toothy texture, I have used... Grind the cold fat through a fine plate... for the meat... 1/2 through a med plate and 1/2 through a finer plate... the 2 grinds fill all the holes and the bigger hunks give something for the tooth...

 

[TomKnollRFV]

Looks good! Better then any thing I've done!

 

[nanuk]

For a more toothy texture, I have used... Grind the cold fat through a fine plate... for the meat... 1/2 through a med plate and 1/2 through a finer plate... the 2 grinds fill all the holes and the bigger hunks give something for the tooth...

I used to sell a "Ham Garlic Sausage" from the schneiders company. (Schneiders.ca) and they had cubes of meat in there, about 3/8" square IIRC.

and you are right, it does change the "Tooth" feel. Some liked it, some liked the other brand with a finer overall grind.

personally, I liked the chunky stuff for texture, but the flavour of the other brand was better.