I am having a go at making kransky (I am a sausage virgin...never made any before), for tomorrow night, I just have a quick question or two... Firstly, it says I need cure #2 (2%)...I don't have any cure #2 (2%)...but I do have a cure all product that has 2.3% sodium nitrite (lesnies). Could this be used instead? In the event that it can't, I am preparing the sausage today, so it has time to stabilise, to be smoked tomorrow, do I need to use cure at all...The manufacturers instructions on both the cure, and the kransky seasoning mix, are very vague...
Thanks, in advance.
Thanks, in advance.