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Sausage cures

Posted By: TC
Date: Sunday, September 7, 2003 at 10:07 a.m.

I am planning to make dried sausage sticks (modified slim jims) The recipe calls for instacure #1. I was given a 25lb box of pink Hellers cure which contains salt, 6.25% sodium nitrite and an anitcaking agent. (No Nitrates) The directions say to use 1/4lb of cure per 100 lbs. of meat. Can I use this Hellers cure in all recipies that call for instacure #1? (I don't know the ingredients of Instacure #1)

2nd question is the recipe I have calls for pulling the sticks out of the smoker at an internal temp of 145F and placing in a dry room at 50-55 degrees F? Since I have no way of keeping the meat at 50-55F at home, is it safe to assume they need to be kept in a refrigerator?

Tom

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Messages In This Thread

Sausage cures
TC -- Sunday, September 7, 2003 at 10:07 a.m.
Re: Sausage cures
Joe Ames -- Sunday, September 7, 2003 at 1:21 p.m.
Hmmm
TC -- Sunday, September 7, 2003 at 3:03 p.m.
Oooops... Here's the right one. (Senior Moment)
Joe Ames -- Sunday, September 7, 2003 at 4:42 p.m.

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