Perfect. I tried my oven, it claims it Will hold 170f. Being a bbq smoking I have several remote temp probes, so yes I will measure both the oven and a sample sausage. Thanks for all the help, much appreciated.

An alternative view giving choices is always a good idea, in my view. We can always ignore

Dave in AZ I had been confused by some of my research into EC, your prompt reply made it much clearer. Based on what you wrote and having a fresh look at my research…I devised this simple table that I have attached to this reply. I do believe I have worked this out, let me know otherwise. I do have other spices I add during the wet curing process. [Equilibrium cure.pdf]. A big thank you (/assets/uploads/files/1658059469665-equilibrium-cure.pdf)

Correction to my poor wording… going to 275f did Not improve the dryness…. Hence confused , hence looking for some help

I am still not fluent in sausage speech. But here goes nothing. I was asking if I stuffed my own raw meat, spices, binder, and cure into a casing… could I cook it at 225f on my smoker ? The answer appears to be that the likely hood of success is questionable, hence a no.It seems my oven will go as low as 170… so I will try that approach. JoeB

Cure #1 side effects. Just made my cured brisket, it is great. I am a new be at this curing business.
Question #1/. I used 150 ppm of cure, am I correct in assuming if I lowered the ppm of the cure, the meat would be a less intense red color ?
Question #2; I used a dry rub I have used many times before but without cure #1, I am first assumption is that the mild offsetting taste (it’s minor) is from the cure #1, any suggestions for an offset dry rub to apply. My only other thought is have I over salted my brisket, can any one tell me want over salting tastes like. Any guidance for this newbie?

Thks for that insight…. Will try that and more time Deepwoodsbutcher

Thks for that insight…. Will try that and more time Deepwoodsbutcher

Dave in AZ thanks for that. I was tempted to increase temp, but will next time add more time.

Correction to my poor wording… going to 275f did Not improve the dryness…. Hence confused , hence looking for some help

Need some ground jerky help. This summer I tried various mutations of jerky and I found I liked medium ground beef cooked in my smoker at 250f for ninety minutes… I love the resulting jerky, not too dry but just dry enough. Winter I coming and I thought I would try it in the kitchen oven, same time and temp. To compensate for the lack of smoke I used liquid smoke mixed in a small amount of water to aid in a more equal flavour dispersion (the flavour dispersion seems to have worked but needs more liquid smoke). The first batch was not wet but neither was it dry enough. On my second batch I upped the temp to 275f for ninety minutes…. But it did improve the dryness , to my taste buds. Suggestions folks ? FYI… We have a convection oven which I did not use for this jerky.

Dave in AZ one quick follow up. I have a no name cure #1. I understood cure#1 was cut with salt in some ratio.The question is does every cure #1 have the same ratio of nitrite( hope I got the right chemical) to salt or do brands differ ?. Yes I have read Marianski book on Home production, need a few more reads but this was something in his book I did not fully understand. I did find a copy cat dry rub… next time.

I have suspected what you replied. I will next time build my own Montreal dry rub and that should solve it. I come into this f***m as a bbq guy and I have had a hard time with dry rubs in bbq. When we do sausages , as you wrote, a few percent of a spice wrt the total weight… this makes perfect sense. In all my bbq experience I have never ( there might be an exception, I hope ) seen anyone say apply this seasoning at x grams per kilogram . Thanks for insight.

Dave in AZ I get your reply and your answer is way better than the curing book I paid for and read. I know I used 150 ppm of cure #1. My commercial dry rub was a Montreal steak rub and it’s first ingredient listed is salt. What I was making is a variant of pastrami. I was doing a dry brine. Do you figure I might have over salted or do you think there is something else in the rub I am not fond of in a dry brine ? I have used the same dry rub on prime rib and love it whole heartily ever time, but a prime rib is not brined. So the other idea I have is that one of the ingredients of the commercial dry rub when brined , I do not like ? So based on your experiences could I be having an bad experience with one of the ingredients when used as a brine? FYI…. I also used a cheap brisket and I ended up with way too much fat so a lot has been thrown out, but the brisket meat was very very tender ( much better tenderness than last time, but once again there was that slightly off putting taste) …. Will need to source a better brisket next time.

Cure #1 side effects. Just made my cured brisket, it is great. I am a new be at this curing business.
Question #1/. I used 150 ppm of cure, am I correct in assuming if I lowered the ppm of the cure, the meat would be a less intense red color ?
Question #2; I used a dry rub I have used many times before but without cure #1, I am first assumption is that the mild offsetting taste (it’s minor) is from the cure #1, any suggestions for an offset dry rub to apply. My only other thought is have I over salted my brisket, can any one tell me want over salting tastes like. Any guidance for this newbie?

Dave in AZ I had been confused by some of my research into EC, your prompt reply made it much clearer. Based on what you wrote and having a fresh look at my research…I devised this simple table that I have attached to this reply. I do believe I have worked this out, let me know otherwise. I do have other spices I add during the wet curing process. [Equilibrium cure.pdf]. A big thank you (/assets/uploads/files/1658059469665-equilibrium-cure.pdf)

Equilibrium curing using Cure #1. Very new to this, hence a basic question. I Will be curing a brisket shortly in water. Can anyone point me at either the math behind it or an online calculator? I want to be able to enter these variables : 1) my meat’s weight ,2) the amount of water I used to cover the brisket in my tub. the math/calculator needs( as I understand it) to tell me the amount of salt, cure #1 and sugar( I believe I may need this, but not sure). Thanks in advance