• So I have found that many times when I make a sausage product I like to use the same mix/recipe and smoke some and leave the other fresh. But the smoke product needs cure and the fresh does not.
    Should I portion out the mix for fresh and smoke and only add the cure to the smoke portion or should I just mix cure into it all and have cure in the fresh portion unnecessarily?

  • Team Blue Admin Walton's Employee Power User

    pkzipper This is going to be an interesting thread I think!

    I personally don’t see a problem with nitrites or nitrates as long as they are not being used in excess in products that are going to be charred. For example, Bacon has a limited part per million (PPM) amount of ingoing nitrites because it was shown that cured meat that is charred can create nitrosamines that can be carcinogenic (cancer causing). However, at the PPM that the USDA allows charred bacon is perfectly safe.

    My personal thought though is to portion it out. Why add anything you don’t need in your food?

  • Team Orange Power User Veteran

    Would have to agree with Jon on this one. Don’t add it if don’t need it. Fresh should be fresh.

Suggested Topics


About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Community Statistics

18
Online

18.4k
Users

4.9k
Topics

81.2k
Posts