curing sausage meat

Discussion in 'Sausage' started by bobbyk, 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.
  2. Just limit the cure #1 to .25% It doesn't care what kind of meat is in the sausage.
  3. As said above just fallow the directions on the package. The cure doesn't know what you are putting it on.

    Happy smoken.

  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

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

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