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Question on cures

 
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jim81147



Joined: 25 Aug 2010
Posts: 3

PostPosted: Tue Aug 31 10 12:35 am    Post subject: Question on cures Reply with quote

I was looking to put together a shopping list so I can start making sausages. I am not quite clear though on cures . Are tender cure , DC cure , #1 cure all the same basically? or do I need to have some of each . That first time trying to get everything you will need gets kind of expensive. Thanks for any input.
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broncosmoker
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Joined: 04 Aug 2007
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PostPosted: Tue Aug 31 10 2:24 am    Post subject: Reply with quote

The kind of sures you are going to need depends on the type of sausages you want to make. So what kind do you want to make?

Cure #1 consists of salt and sodium nitrite only. The nitrite keeps the meat safe for a short period of time, and keeps the meat a nice red color as well as give it that "cured" taste. This is used in products that are made and then cooked and eaten quickly like fresh sausages. Don't confuse cure #1 with cure #2 they are NOT interchangeable.

Cure #2, also called "Prague Powder #2", is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over an extended period of time, like salumi or cured meats. The sodium nitrate in the cure breaks down over time to sodium nitrite and that is then broken down to nitric oxide, which acts as an oxidizing agent keeping the meat safe from our most evil of enemies, botulism. It's therefore CRITICAL to making safe cured meats. At least in my mind it is

Tender cure, do you mean tenderquick as in mortons curing?

DC cure do you mean DQ cure as in pink salt? Whick I believe is also the basis of ,cure #1, I am not at home until the end of the week, and can look it up a little more in some books I have.
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jim81147



Joined: 25 Aug 2010
Posts: 3

PostPosted: Tue Aug 31 10 3:11 am    Post subject: Reply with quote

Bronco , I was wanting to make some fresh and some smoked sausage . I am not yet sure what specific kinds. I was talking about the DQ ( pink salt) and the Mortons product. Thanks.
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broncosmoker
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PostPosted: Tue Aug 31 10 9:59 pm    Post subject: Reply with quote

Jim,

For fresh sausages or sausages you will be smoking at 225 or so you will not need a cure because you will be cooking the meat in a safe zone. The different cures will really depend on a sausage you want to make. Salami, pepperoni, summer sausage (which is a ver intricate process) will need different cures. If you are making normal sausages like brats, chorizo, italian, breakfast sausage you do not have to worry about any. Most of the sausages I make are fresh and occcasionally I will add some tenderquick or pink salt to them (depends on the sausage), but more for because I am making 60-100 pounds at a time and I let them meld in a fridge for a while before they are frozen or cooked. For the most part though I do not.
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Seminole
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Joined: 26 Feb 2005
Posts: 28

PostPosted: Sun Oct 03 10 6:24 pm    Post subject: Reply with quote

jim81147

I am answering your question with a link as there is plenty information here. Don't forget the additional links in a right sidebar

http://www.wedlinydomowe.com/sausage-making/curing
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