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What Kind of Cure? ... And Why?

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  • What Kind of Cure? ... And Why?

    I'm a Greenhorn to the sausage arena, but am in both feet, balls out, pedal to the metal, full speed ahead...... and all the other sayings, that is just my personality when I want to get into something & learn about it.

    I have gotten a lot of great advice on the art of sausage making from several members here & have posted a few of the same questions on the "other" site, which pretty much just got "washed away" with no, or little response at all. So I really appreciate the tutoring & guidance that you all here have given me.

    My next question in the the quest for Sausage Nirvana is what is the best Cure and Why?

    I have Morton's Tender Quick at the house, but I am getting the feeling that I should be using something else? I don't know if this topic has been brought up before & sorry if it is in the wrong area, but would like to have some input on this from some veteran sausage makers..... Thanks in advance, Scott.
    sigpic

  • #2
    Read my last response in the elk thread Scott.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      I feel the same at times fish. Tenderquick which is all I use and have had great results with can at times be on the saty side. I know from reading Prague powder or cure #1 would be my choice. I am sure you will get all the help WE need.

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      • #4
        I like Prague powder, but that's me. I like it because I can adjust the salt to my liking. It only takes .04 oz of cure per lb of meat. so sodium is of little consequence, until I add it. Also, it's really all I've ever used. I tried TQ once with summer sausage, and it was freaking salty, but I didn't cut any salt from the recipe. So I think it was a little my fault.
        But all that said, IMO if sodium is a problem, then Prague is your only option.


        Tom

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        • #5
          Originally posted by Gunslinger View Post
          .
          But all that said, IMO if sodium is a problem, then Prague is your only option.
          I'm with Gunny in this regard.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            I did make a smoked-cured batch a while back & forgot to omit the salt in the recipe & cured with Tender Quick & it did turn out salty. I will remember to delete the salt next time if I do use TQ.
            sigpic

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            • #7
              For smoked sausage use sodium nitrite ( Prague powder #1, or instacure #1) at the rate of 1 teaspoon for 5 lbs. of meat. For dry cure sausages you would use Prague powder #2. The cure is primarily used to prevent botulism poisoning while doing a long smoke under 170 degrees, it also adds flavor and the red (or pink) color to the meat. It turns a pork roast into a Ham!

              dave

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              • #8
                Originally posted by TxBigRed View Post
                For smoked sausage use sodium nitrite ( Prague powder #1, or instacure #1) at the rate of 1 teaspoon for 5 lbs. of meat. For dry cure sausages you would use Prague powder #2. The cure is primarily used to prevent botulism poisoning while doing a long smoke under 170 degrees, it also adds flavor and the red (or pink) color to the meat. It turns a pork roast into a Ham!

                dave

                Cant break it down any more than that... Thanks Dave!



                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

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                • #9
                  Curing

                  Good read right here.
                  Keith

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