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Dry Curing Sausage using Mortons
Posted By: Patrick
Date: Friday, January 11, 2002 at 4:03 a.m.
I would like to make some dry cured sausage, I would like to know which Mortans to use and what the conversion rate would be compared to using prauge#2 powder or instacure#2 would be. I read the post on October 24 from Reg (conversions) and read your responce and I am still not clear about how much to use say per 10 lbs.,prauge and instacure would be 2tsp. Would the Mortans suger cure be the best since when making dried sausage you use some sort of sweetner to help the bacteria along. Mortons seems like a great product to use because it has the nitrate and nitrite already mixed with a suger. Also would you need to add something like fermento or buttermilk powder. I understand how dangerous this can be and would like to take all the precautions possible. I have made plenty of fresh sausage and I would now like to try my hand at dry cured sausage. Any help would be greatly appreciated.
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