Rick
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For the purpose of discussion even the 6.4% of nitrate is only a small percentage of the allowable amount in a commuted product. You are allowed 156ppm of in going nitrite and 1718 ppm of nitrate. There is more nitrate in a serving of spinach than than the residual amount in a sausage.

The short answer is you can use either one interchangeably. The amount of nitrate in cure #2 is proprietary and will vary with the source. It vary' s between 1 and 4%

Scogar that looks great! The next time you run into a sugar cured bacon that burns, just microwave it, probably the only way without burning. FYI- there is a misprint in that Bacon recipe, the cure amount is over the allowable limit for bacon of 120 ppm. Your correct amount would have been 3.9 grams...

That looks great Agoracritus!

bolepa wrote: ↑

Thu Dec 05, 2019 13:52

My question: is it possible to avoid air pocket in sausages when meat is emulsified? Thanks!

Highly unlikely, everyone gets some, even the commercial guys with the vacuum stuffers still get some bubbles

While they do make sewn bungs and other specialty casing for Wursts you can just use a fibrous casing if you want to smoke it. You can still poach with no problems. As far as the commercial products in plastic casings with smoke...it is of the liquid variety and added to the mince.

Its going to depend on how firm you want it, in other words its up to the sausage maker. A starting point is below Firmness Variability The firmness of the mold varies on the ratio of water to gelatin and temperature: Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water f...

Best explanation is here: https://www.meatsandsausages.com/sausag ... on/classes
You will get more from a picnic than a butt

Looks good! Always enjoy your knives and boards also.

If you are using the Marianski recipe you should be fine just massage or re-rub the mix every few days. Not sure of the reasoning to split in two applications.

The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia Bactoflavor® Flora Italia is characterized by: * Fast acidification in safe production and excellent microbiological quality. * Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains . * ...

If you follow the Marianski recipe using FLC and fermenting for 24 hrs at 86F cut the called for sugar .5% and dextrose 1.0% in half (to 0.5% dextrose and .25% sugar) and you will have a nice tang - the full amount called for is VERY Tart! You are proposing to use 70% Venison 15% fat and 15% pork. T...

Kijek
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.

Not a problem Bill

You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.