Nitrates??

Discussion in 'Sausage' started by danbono, May 29, 2015.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All Soon I will doing a batch of pork sausage.I'm going to split between fresh and smoked. I know for the smoked I will have to add nitrate,for safety reasons my question is how much nitrates to a pound?

    Thanks Dan
     
  2. tropics

    tropics Smoking Guru SMF Premier Member

  3. reinhard

    reinhard Master of the Pit OTBS Member

    I'm going to be making 25 pounds of Porketta sausage tomorrow.  I'll be using cure#1 for the whole batch.  Half will be for fresh and half for smoked.   Using cure # 1 you would use 1 level tsp. per 5 pounds of meat mix.  Using cure #1 for fresh is optional.  I've been using it more lately for fresh.  It does enhance the flavor a bit and gives the meat a nice red color.  Reinhard
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Both answers above are great, Let us know how it goes. 

    A full smoker is a happy smoker

    DS
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Dan, You don't want to add nitrate to pork sausage... You want to add sodium nitrite in the form of cure #1....

    Cure #1 you want to add 1 level tsp. per 5#'s and it should be mixed with all the other added ingredients first.... I usually add 2% salt to sausage + spices... and maybe a little sugar... 1/2% sugar...

    If you have a grams scale, 5#'s is 2300 grams... 2% salt is 46 grams.... Cure #1 addition is 1.1 grams per pound or 5.5 grams per 5#'s or 0.24%....
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Head **EXPLODES**>
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Dan,

    Or you can use Mortons Tender Quick to make Smoked Sausage at a rate of 1 TBS (1/2 ounce) of TQ to each 2 pounds of Ground meat.

    Bear
     
  8. danbono

    danbono Master of the Pit OTBS Member

  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You got the right stuff....... Thumbs Up


    PINK SURE CURE

    Compares to other pink "basic" cures. For use with jerky, summer sausage, snacksticks, and other smoked products. Similar to Cure #1.

    Use: Use 1 oz. per every 25 lbs. of meat or 4 oz. per every 100 lbs. of meat

    Ingredients: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent.
     
    Last edited: May 29, 2015
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    On my way down with a wet rag to help clean up. b

    BTW ditto
     

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