Re: [CH] Fresh Sausage
Nels Peterson family (npkp4jp@polarcomm.com)
Thu, 31 Oct 2002 08:49:15 -0800
Yeah it was Morton's Tender Quick -- I use it for the reason you mention,
to me sausage shouldn't be gray.
> I notice you mention curing salt. Fresh sausage doesn't usually
> require the use of curing salt, though I have seen recipes that
> include it mainly to keep the fresh "pink" color. I'll assume
> the curing salt you used was something like Mortons Tender Quick
> and not Prague #1, 'cause 5 T of Prague per 10 pounds of ground
> meat would be a WHOLE lot of sodium nitrite.
>