Hey guys, I am making some fresh sausage, won't be smoking this batch. I want to add cure anyways for the color if nothing else. Any reason I should not add cure in FRESH sausage ?? Thanks.
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Originally posted by Panthur View PostHey guys, I am making some fresh sausage, won't be smoking this batch. I want to add cure anyways for the color if nothing else. Any reason I should not add cure in FRESH sausage ?? Thanks.
And i do not worry about Nitrites in my food so there ya go. Have fun.
Do not go gentle into that good night. Rage, Rage against the dying of the light.
www.wedlinydomowe.com/
http://www.wedlinydomowe.com/sausage...ure-calculator
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Won't hurt a thing... I'd prolly choose #1 over TQ or #2 for this however.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
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3 grams / kg is the ratio on cure 1 to meat
as long as your sausage is cooked to a min of 156F it won't hurt a thing, you will have a pink color wich to some makes it difficult to tell your sausage is cooked when BBQ'ing
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