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Adding cure to a sausage recipe

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    Adding cure to a sausage recipe

    Maybe i posted this in the wrong way:

    I have 25 lbs of pork cut into strips to grind up tomorrow, to make Bratwurst on Sunday (I hope). I thought I'd add some cure for color and flavor (28.5 gr). Should I decrease the salt add to compensate? I'd think yes.
    Thanks Meathead, for the fat calculator! It was handy, and my guess was right on the money.

    I don't think it will be an issue. The amount of pink salt in a 25 lb batch is pretty small . Just my 2 cents but I add a cure packet. ( Pre measured amount need for a 25 lb batch) to alot of sausages that are supposed to be fresh so I can smoke and never tasted to salty.


      Pink cure is about 95% sodium and 5% nitrate per teaspoon. You could reduce your salt as you add cure on an equal basis. However as Backroadmeats stated, if the required amount of cure is a minimal amount, it won’t be necessary to even bother reducing the salt.


        Thank you, gents!


        • Backroadmeats
          Backroadmeats commented
          Editing a comment
          Yes sir! Don't forget some pics!!

        Follow the ratio in this recipe for Andouille https://amazingribs.com/tested-recip...uille-sausage/


          On the subject of curing, the great Babish does bacon using our curing calculator this week https://youtu.be/TUh4Z2li1UM



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