A pork breakfast sausage question. My Grandpa from Kansas was a big sausage maker and always used Tender Quick. Recipe I use has no Tender Quick or any kind of cure in it. Should I add some #2 or something like that to it? Sausage does not seem to keep long in refrigerator, but freezes fine.

]]>https://waltonsdev.nodebb.com/topic/2237/pork-sausageRSS for NodeThu, 10 Sep 2026 19:57:01 GMTWed, 01 Apr 2020 20:56:24 GMT60Thanks, guys. I will look into the #1 cure. I am familiar with #2 as we always use that in our smoked venison sausage.

]]>https://waltonsdev.nodebb.com/post/15605https://waltonsdev.nodebb.com/post/15605Thu, 02 Apr 2020 20:43:23 GMTRandyNight That seems to be a pretty common additive in ‘older’ recipes. Fresh brats don’t require a curing salt unless you plan on smoking them.

]]>https://waltonsdev.nodebb.com/post/15575https://waltonsdev.nodebb.com/post/15575Thu, 02 Apr 2020 02:33:48 GMTYou shouldn’t need cure #2, but Cure #1 (i.e., the Pink Sure Cure) would help it keep in the fridge and also add that cured flavor. If you are freezing it, you don’t NEED to add any cure at all. Personally, I prefer it cured.

]]>https://waltonsdev.nodebb.com/post/15561https://waltonsdev.nodebb.com/post/15561Wed, 01 Apr 2020 21:18:09 GMT