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Lockhart Sauge, question on curing salt.

Discussion in 'Sausage' started by Luis Franco, Sep 10, 2018.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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..
     
    Last edited: Sep 14, 2018
  2. tallbm

    tallbm Master of the Pit

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

    chopsaw Master of the Pit SMF Premier Member

    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 .
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...
     
    chopsaw likes this.
  5. Luis Franco

    Luis Franco Newbie

    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)
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    LF, Please do post your results when you are done !
     
  7. Luis Franco

    Luis Franco Newbie

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

    Attached Files:

    crazymoon likes this.
  8. Luis Franco

    Luis Franco Newbie

    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
     

    Attached Files:

    tallbm, TomKnollRFV and crazymoon like this.
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

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

    chopsaw Master of the Pit SMF Premier Member

    I agree . Looks fine to me
    Nice color .
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...
     
    tallbm likes this.
  13. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

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

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