Quote:
Originally Posted by expmler
If he is going to smoke sausage he will need cure, I am afraid that there is not enough in this batch.
Chicken thighs do make great sausage, I have made fresh chicken sausage and it turns out great.
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Of course if this is a smoked sausage then 3.7 g of FS100 or equivilant per kg.
Based on what I was reading and the ingredients and description of his Strathcona Market sausage -it sounded like a fresh sausage.
The OP would know
The current amount of cure in the batch that the OP already made will not present an issue for a quick hot smoke, but would not be sufficient for a prolonged cold smoke.IMO
I prefer to mix my own cures because you can not reduce a Bradley Cure to reduce salt without risking your food safety. Best to remove salt and sugar from your master recipe if you do decide to use a Bradley cure because they don't post their formulation ratios..
http://www.susanminor.org/forums/sho...-Bradley-Cures