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Meatgistics - Walton's - Community

Pork sausage

Scheduled Pinned Locked Moved Meat Processing
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  • R Offline
    R Offline
    RandyNight
    wrote on last edited by
    #1

    A pork breakfast sausage question. My Grandpa from Kansas was a big sausage maker and always used Tender Quick. Recipe I use has no Tender Quick or any kind of cure in it. Should I add some #2 or something like that to it? Sausage does not seem to keep long in refrigerator, but freezes fine.

    Grandpa butchered 80 hogs the year he was 80. I buy pork butts to make sausage.

    Joe HellJ 1 Reply Last reply
    0
  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #2

    You shouldn’t need cure #2, but Cure #1 (i.e., the Pink Sure Cure) would help it keep in the fridge and also add that cured flavor. If you are freezing it, you don’t NEED to add any cure at all. Personally, I prefer it cured.

    1 Reply Last reply
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  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to RandyNight on last edited by
    #3

    RandyNight That seems to be a pretty common additive in ‘older’ recipes. Fresh brats don’t require a curing salt unless you plan on smoking them.

    Better Living Through BBQ!

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  • R Offline
    R Offline
    RandyNight
    wrote on last edited by
    #4

    Thanks, guys. I will look into the #1 cure. I am familiar with #2 as we always use that in our smoked venison sausage.

    Grandpa butchered 80 hogs the year he was 80. I buy pork butts to make sausage.

    1 Reply Last reply
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