What is the difference in Sweeter than Sweet Cure and Insta cure #1?
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PapaSop That’s a great family nugget she found! I can see using that much salt. We use about 6oz/20# batch and it’s fine so the ratio is very close. The pepper seems light, typically pepper is used at a 50% of salt ratio.
If you have a local pharmacy they will order you a small bottle of salt peter. It has to be ground shipped so it may take a few days and I had to promise the pharmacist that I wasn’t using it to make gun powder!! She’s great! -
PapaSop That looks AWESOME! Did you notice a difference between the natural hog and the fibrous casings?
Jonathon
Yes. Absolutely. Everyone seemed to prefer the fibrous casing. I’m definitely doing this again, perhaps using venison instead of beef. The fibrous was obviously stuffed tighter. Will go for full extraction with a longer mix on the next one.Parksider
Thought it would be salty but not at all. I agree on the pepper. The cloves and allspice really stood out in this. I’ve never added sugar or cinnamon to a sausage before but this all worked very well together. Again, the onion and garlic water was wonderful.Never hurts to have a good pharmacist.
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Jonathon
Speaking of cures. Stopped in awhile back to check in on the old people, aka my parents. Mom was excited to show me a sausage recipe she found in some family archives. It called for level teaspoon of saltpeter dissolved in water. Would love to make this for her. Could I substitute Sure Cure for this? Recipe is for a fifty pound batch but would scale that back. I should take a pic of it and post. Rather interesting.PapaSop
I would just use 2 ounces of regular tinted curing salt, as my regular tried and true sausage recipe calls for one ounce for 25 lbs. and forget about the salt Peter and follow the rest of the directions and I think you will be fine and never taste the differenceDave
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Here’s a pic of the recipe. What I thought was interesting was the fact they had pre soaked the onion and garlic in warm water before adding adding to the meat. Must have made for a helluva flavor profile.
I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
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I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Thank you. -
I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Was just thinking, I’ve never fully understood the cures. I’ve always used a pink cure, but… Googled up the#1 & #2. Rewatched Jonathon’s cure video and now it finally clicked. I’m guessing those old boys used saltpeter because that’s what they had available.
Thanks for the nudge and the input. Guess that old gray matter of mine takes a bit.
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Question… I use tenderquick in a hoMe bologna recipe and every time I switch to pink cure and salt the meat dries out and gets crumbly. Thoughts??
Parksider
Probably not an answer to this but… We may need a scientist to get involved here. After researching this for a bit it seems that all these cures are just that… Cures. None claim to have any affect on the finished product. Taste, texture etc. -
Parksider I’m getting the opinion of our application specialist and gonna ask the head of commercial sales as well. See if they can come up with anything. I had always believed that Tender Quick was just Sure Cure with a little bit of sugar added, but maybe that actually isn’t the case.
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Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.
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