Question about Cure amounts when cold smoking

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bigjoet

Newbie
Original poster
Jan 11, 2017
10
10
If you have recipe for fresh sausage that calls for X amount of Salt and want to smoke it instead, would you just add the recommended amount of cure to the spices before mixing?  I guess I am afraid that by doing that would result in a overly salty product so was wondering If I should instead deduct the amount of cure needed from the salt amount in the recipe. 
 
If you have recipe for fresh sausage that calls for X amount of Salt and want to smoke it instead, would you just add the recommended amount of cure to the spices before mixing?  I guess I am afraid that by doing that would result in a overly salty product so was wondering If I should instead deduct the amount of cure needed from the salt amount in the recipe. 
Yes, just add 1 tsp of the #1 cure to 5# of meat. Leave the rest of the recipe as is.
You won't notice any difference.
 
I have to agree with Big Joe on the cure amount.  Just finished a batch of Cajun fresh pork sausage, and used typical recipe and added 1 teaspoon of cure per 5 lb. of meat.  Try mixing your seasoning and curing salt in 1 cup of ice water per 5 lb. of ground meat.  More consistent cure of the meat, in addition to making it easier to stuff in casings.  Then smoke for 6-8 hours and it is amazing.
 
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