cure #1 question

Discussion in 'Sausage' started by bigjo18666, Feb 10, 2015.

  1. bigjo18666

    bigjo18666 Newbie

    Will adding cure #1 to backwoods seasoning packet make the batch of sausage too salty.    Or, should I just mix my own blend to control salt content.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    At a rate of 1 teaspoon per 5 pounds of ground meat, I doubt you will notice a difference...JJ
     
  3. bigjo18666

    bigjo18666 Newbie

    Thanks.   Just wanted a second opinion before I took a chance.   I made 5lbs of LEM Cajun sausage that I added green onions to and family is attacking it hard.   I want to smoke some next.    I've made up four flavors so far. Sweet Italian, Bratwurst, Cajun and Breakfast.  I'm trying to figure out what everybody likes most then make a big batch.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    MAKE SURE, the mix you are using does not already have Cure, Sodium Nitrite, already mixed in. Some companies keep the cure in a separate pack and some mix it with the seasoning...The Cured sausage can be smoked starting at 130° then raised every hour in 10° increments to 170° and cooked to an internal temp of 150°. They can be eaten without further cooking. Uncured sausage, Italian, Brats, etc, have to be hot smoked, 225°+, to an IT of 165°F before eating...JJ
     
    Last edited: Feb 10, 2015

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