curing sausage meat

bobbyk

Fire Starter

Original poster

Jul 12, 2013

50

11

Jessup, PA USA

• Dec 12, 2014

• #1

Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.

 

ssorllih

Meat Mopper

Dec 27, 2012

195

18

Bel Air Maryland ten miles west of the top of the

• Dec 12, 2014

• #2

BobbyK said:

Hey everyone. Got a question about curing. Usually I make a sopresatta style patty 70% deer 30% pork. They go pretty quick. This year I got two deer, so I plan on making the same recipe but in links. Is there any special curing guidelines for venison or just follow the regular #1 formula.

Click to expand...

Just limit the cure #1 to .25% It doesn't care what kind of meat is in the sausage.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 12, 2014

• #3

As said above just fallow the directions on the package. The cure doesn't know what you are putting it on.

Happy smoken.

David

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,021

2,656

Tampa area, Florida.

• Dec 12, 2014

• #4

it really depends on how your going to cook them.... no cure is needed for "fresh sausage" (grilled, fried, or otherwise cooked hot).... Cure #1 is only needed for low temperature smoked / cooked sausage ....

 

bobbyk

Fire Starter

Original poster

Thread starter

Jul 12, 2013

50

11

Jessup, PA USA

• Dec 12, 2014

• #5

Well I know prep wise I'll need cure. He answered my actual questions. There's nothing special about curing venison. Thanks though