Too Much Cure#2?

Discussion in 'Sausage' started by oberst, Feb 14, 2016.

  1. oberst

    oberst Smoke Blower

    Am making Russian dried sausage out of Marianski "Home Production of Quality Meats and Sausages".  Every similar recipe in the book adds 2.5gm or 1/2 teaspoon of cure #2 per 1000 gm (2.2lbs) of meat.  This recipe, however, calls for double that at 5gm.

    I'm thinking its probably a misprint, as doubling the recipe to 4.4 pounds would have me adding 2 tsp of cure #2, and that seems like a lot.  What do you all think?  Am I good with one tsp or is there some reason this recipe may call for double that?
  2. oberst

    oberst Smoke Blower

    I just thought of something; the recipe calls for chunking the meat in 2" pieces and mixing with the cure and holding in a "cool area" for 4-5 days.  Maybe more cure under this circumstance is warranted?  And after the 4-5 days maybe the cure is weakened to some extent that its effective level is closer to normal after the grinding and stuffing?

    What do the experts think?
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I do believe it's a mistake, and reading the directions for the sausage they call it cure #1. I'd use 2.5 grams/kg.

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