Questions : Cure #1 saltiness in recipe

[wnctracker]

If I want to make and freeze a fresh sausage and am using a recipe that calls for cure #1. Can I substitute table or kosher salt for it since I'm not smoking it and get the same flavor? Or is cure salt more salty?


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[BGKYSmoker]

If I want to make and freeze a fresh sausage and am using a recipe that calls for cure #1. Can I substitute table or kosher salt for it since I'm not smoking it and get the same flavor? Or is cure salt more salty?


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If your not going to make smoked sausage i would say yes, use non iodized, kosher or sea salt. Now if your going to smoke at lower temps i would say yes use cure #1

URES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats. Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate. The primary and most important reason to use cures is to prevent BOTULISM POISONING (Food poisoning). It is very important that any kind of meat or sausage that will be cooked and smoked at low temperature be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F. As you can see, these are ideal conditions for food poisoning if you don't use cures. There are two types of commercially used cures.

Prague Powder #1 Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.

 

[wnctracker]

Thank you!


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[chopsaw]

Does the recipe call for salt and cure ? I would think in should . So if you're making fresh and not low smoking , maybe just lose the cure , and use the salt amount called for ? 

Just a thought .

Chop 

 

[crankybuzzard]

Another thought, it was covered in what nepas said but not much.  

Color of your end product.  Without the use of the curing salt, your final cooked product will be gray colored instead of the "pink" look that most are used to with sausage.

 

[atomicsmoke]

For fresh sausage use as much salt as you like. After mixing spices make a little patty and fry it for a taste.