Homemade Sausage Making

Hi guys,

I've got a good recipe for pepperettes (small pepperoni), that calls for Cure#1 and smoking. I'd like to use the same recipe but dry cure them instead of smoking, can i just remove the Cure#1 and replace with #2?

Also, i'll be stuffing into small (17/19mm) casings, i'm assuming they'll be very quick to dry, does this give the nitrates in Cure#2 enough time to break down?

Thank you in advance for the help,
Jeremy

I'd guess sausages in those tiny casings will dry very quick - ie a week or so?

If so then I think you are better off with cure#1. I cant remember the threshold, but you need to be drying for quite a few weeks to justify cure#2.

- reddal

Absolutely no need for #2.

Thanks guys, i knew i came to the right place