When making summer sausage, can I add the curing salt to my other spices and mix it into the meat at the same time. dry?
Thanks
Don

]]>https://waltonsdev.nodebb.com/topic/3371/curring-saltRSS for NodeThu, 10 Sep 2026 23:52:39 GMTMon, 01 Feb 2021 15:36:36 GMT60Jonathon Thank you

]]>https://waltonsdev.nodebb.com/post/30097https://waltonsdev.nodebb.com/post/30097Tue, 02 Feb 2021 15:29:35 GMTdonalddohrman Mixing it in with your water, as a few others have said will make sure you have better dispersion. You should be able to get that even if you just add it to the seasonings and then mix in but to be safe, adding it to the water is probably best.

]]>https://waltonsdev.nodebb.com/post/30088https://waltonsdev.nodebb.com/post/30088Tue, 02 Feb 2021 14:28:26 GMTThank you Paul

]]>https://waltonsdev.nodebb.com/post/30077https://waltonsdev.nodebb.com/post/30077Tue, 02 Feb 2021 12:28:40 GMTI also like to mix all the dry ingredients including cure with water, run them through a blender just before mixing with the meat for all the same reasons mentioned above.

]]>https://waltonsdev.nodebb.com/post/30036https://waltonsdev.nodebb.com/post/30036Mon, 01 Feb 2021 19:39:48 GMTI like to do as bpschuebel does and dissolve it in water then mix in after my seasonings go in dry. I’ve always done this but saw a video of Austin doing it and figured I was doing it right all these years.

]]>https://waltonsdev.nodebb.com/post/30031https://waltonsdev.nodebb.com/post/30031Mon, 01 Feb 2021 18:37:10 GMTYou certainly can but I personally prefer to dissolve it separately with water in an attempt to maximize the dispersion in the meat.

]]>https://waltonsdev.nodebb.com/post/30025https://waltonsdev.nodebb.com/post/30025Mon, 01 Feb 2021 17:17:00 GMTdonalddohrman yes you can

]]>https://waltonsdev.nodebb.com/post/30019https://waltonsdev.nodebb.com/post/30019Mon, 01 Feb 2021 16:52:19 GMTyes indeed, I do.

]]>https://waltonsdev.nodebb.com/post/30013https://waltonsdev.nodebb.com/post/30013Mon, 01 Feb 2021 16:33:31 GMT