Quick question on amount of salt if using cure #1

Discussion in 'Sausage' started by mschwartz26, Dec 23, 2015.

  1. mschwartz26

    mschwartz26 Smoke Blower

    Couldn't find a quick answer thus this post. I am using a recipe that calls for salt. I am going to use cure #1 in this recipe and curious how much I should reduce the salt. The recipe doesn't call for cure but want to use it. I am using the correct amount of cure per meat weight. Do I want to try to equal the total amount of salt called for and include the cure in that measurement? Thanks in advance!
  2. travisty

    travisty Smoking Fanatic SMF Premier Member

    As long as you are using the right amount of cure, I would add it as extra to the salt, since your recipe doesn't ask for it. Just curious what the recipe is, since I personally wouldn't bother cure with a recipe that doesn't need/ call for it, but that's just me.
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    No need to change the recipe. Just add the cure. you only have to reduce the salt if using tender quick made by Mortons salt
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure #1 is used at ~1.1 grams per pound of meat or 1 tsp. per 5#'s of meat... If your recipe calls for salt by weight, you can subtract ~0.94 grams of salt per pound of meat in the recipe... or 0.2% of the salt noted...

Share This Page