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Too much cure salt?

Discussion in 'Food Safety' started by Phresh, Aug 9, 2018.

  1. Phresh

    Phresh Newbie

    I finally got around to making some of the summer sausage recipes that I have found and given to me by members here. One of the batches I used enough cure salt for 25 lbs but somehow I only used 24lbs meat. I missed a package in fridge. I am assuming I am gonna be ok but just making sure because the internet can scare you with all the horror stories if u don't follow everything to a T... The summer sausage is stuffed and ready fir smoker tomorrow, hopefully I can still go through with it. Thanks.
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    How much curing salt did you use? What type : cure#1?
  3. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you used the proper amount of curing salt, i.e. instacure, or Prague powder for 25 lbs. of meat, but only had 24 lbs. of meat you are fine. That is such a small amount of extra cure that it won't matter.
  4. Phresh

    Phresh Newbie

    I used cure 1, and 5 teaspoons. I figured I would be fine but just checking. Thanks.
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    What Al said.