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  #1  
Old 09-25-2012, 09:15 AM
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Default Cure in Fresh Sausage

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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  #2  
Old 09-25-2012, 09:37 AM
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Quote:
Originally Posted by Panthur View Post
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.
I see no reason whatsoever. I usually cook up a patty of fried sausage after i have let it cure for summer sausage and it alway taste great.
And i do not worry about Nitrites in my food so there ya go. Have fun.
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  #3  
Old 09-25-2012, 12:29 PM
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Won't hurt a thing... I'd prolly choose #1 over TQ or #2 for this however.
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Old 09-25-2012, 12:39 PM
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go for it - one of my most popular recipes is a fresh cured sausage.
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  #5  
Old 09-25-2012, 01:08 PM
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You might wanna let it rest overnight before stuffing, let the cure do it's work.
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  #6  
Old 09-25-2012, 03:18 PM
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Awesome.....thanks guys.
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  #7  
Old 09-25-2012, 05:33 PM
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Would it be safe to say the proper cure #1 usage (in grams please) would be 1 gram cure per 1 pound meat ? (Since 1 ounce cure per 25 lbs is right and there are 28 grams in an ounce). Can anyone confirm please ?
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  #8  
Old 09-25-2012, 05:38 PM
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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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