Cure #1

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Cure #1

Postby MacAttack » Thu Dec 27, 2012 3:04 pm

I have heard that this isn't good stuff. Inda, I'm looking at the page you recommended for sausage making and the duck recipies call for this. Is there a substitute or is not that bad of an addative?
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Re: Cure #1

Postby Indaswamp » Sat Dec 29, 2012 3:56 pm

define "isn't good stuff"....

some sausages can not be made safely without cure.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Cure #1

Postby MacAttack » Tue Jan 01, 2013 10:56 pm

The sodium nitrate that are in it. I forgot where I read it at.
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Re: Cure #1

Postby Indaswamp » Tue Jan 01, 2013 11:20 pm

you really only need to add cure to sausages you are going to smoke or air cure. Fresh sausages (those that will spoil without refrigeration or freezing) do not need it. In my fresh goose sausage recipe, I do not use it.
If it concerns you, only make fresh sausages and leave it out. just be extremely careful to keep all ingredients very chilled while handling, mixing and grinding. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Cure #1

Postby Indaswamp » Tue Jan 01, 2013 11:21 pm

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Cure #1

Postby MacAttack » Wed Jan 02, 2013 9:56 pm

That's probably it, thanks!
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