Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F)
Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese + etc)?
Thanks!
Jason
Cure #1 in fresh sausage question
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- Passionate
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- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
You could probably use a bit less than 2.5g/kg. 156ppm is the maximum allowable in the US. (In Canada it's 200ppm). In Europe it's 150ppm but 120ppm (equivalent of 2g of cure #1 per kg of meat), and that is what I use. You can also reduce the amount of nitrite in sausage if you make a high fat product, since the nitrite has a minimal effect on fat.