Hi guys. This was my first time making kielbasa do I made a pretty small first batch (1889 grams of pork). The recipe called for about 4.25 grams of cure and for some reason I got lazy and just put a teaspoon (around 7 grams) instead because the package said one teaspoon per 5 pounds of meat.
Is this still safe? Or just better to chuck it? I'm leaning towards trying again just in case but wanted to get your guys opinion
Is this still safe? Or just better to chuck it? I'm leaning towards trying again just in case but wanted to get your guys opinion