Can someone check my math please? I bought some Prague Powder that is 6.25% sodium nitrite. If I use 0.25% by weight, then for 5 pounds (2268 grams) of meat, I use 5.67 grams of cure, 6.25% of which is sodium nitrite, so I end up with 0.3544 grams of sodium nitrite for 2268 grams of meat, or 156 ppm. That about right for sausage? I'm also adjusting the salt content because I'm adding 5.3 grams (93.75% of 5.67 grams) of salt with the cure, yes?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
We typically recommend you use Dr Blonder's Cure Calculator, there's no oopses with that, assuming you enter all values correctly. Go here and scroll down a little ways: https://amazingribs.com/tested-recip...g-meats-safely
Dr Blonder's calculator says it is for a wet cure. For sausage, there is no wet. However if you input ls1m 5 pounds meat and zero liquid and move the slider to 150ppm, you get the amount of cure#1 needed for sausage.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I guess it worked because I ate it and I didn't die. I mixed the curing salt in with my spices & blended with the meat immediately after grinding. It turned kind of gray in the fridge after an hour or so, and then it got real pink when I cooked it. Hope that's normal. It's a mix of pork belly and brisket, two batches, one stuffed in hog casings and another in collagen, then smoked to 160 degF.
So I typically will keep leftovers for three days. How long can I keep leftover sausage? It's been over a week now.
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