possibly not enough cure??

[dbmmorin]

I don’t use many pre-mix spice kits, so I don’t know how much cure#1 they use without reading the package but 156ppm is maximum in going on nitrite to sausage. We apply cure#1 at a rate of 1.1 grams per pound of meat or 1 level teaspoon per 5# meat To give us the 156ppm.
Im only guessing in your case, but assuming the mix was applying the 156ppm, you ended up in the 120ppm range which is still enough to do the job. In this case you were better off a little light on cure than to much cure.

As I get a little better, I will be getting away from the kits and hunting down some recipes. They bacon kit came out good, but I am sure it could be better. I added diced Jalapenos, aged kerrygold cheddar chees and crushed red chilis to the sausages and those came out nice.

Thank you

 

[dbmmorin]

I am really impressed with the information and amount of responses on this forum. Probably the best forum I have been on. Lots of information here.