I want to dry cure...

[Grimsawyer]

What is the ratio of salt and tender quick you'd use per pound of pork (or a combo of 65/35 pork/beef) to stuff and dry cure. Have some recepies on spices floating around in my head(made good hot links, wanna goof with some dry, LOL)and I know you don't want your spice amounts to exceed your salt amounts, but what would that be? Also what % of fat is most ideal for dry cured meats? Is tender quick a product that would work for dry cure? Hope to hear from you all soon! Dying to put my spin on some pepperoni's and such...

(Used some tender quick in some summer sausage that I smoked and it turned out GREAT!!! not enough fat though, and only have hog casings so was a bit skinny, LOL! Was still AWESOME!!!)

[magnus392]

This place has a lot of cool recipes, here is their Pepperoni:

http://www.wedlinydomowe.com/sausage-re ... peroni-dry

[Papa Tom]

If you look at the pepperoni recipe it includes a bacterial culture for fermentation if you aren't familiar with the requirements of fermenting meat don't try it. Yes it can be done at home but it does take special equipment (unless you live in a Mediterranean environment ).
I'm going to say the same for dry curing meats it is rarely done commercially anymore because of the risk. Things that dry easily like jerky are safe but with larger cuts you must know what you are doing. Have I done it before? Yes. Am I still alive? Yeah. Do I do it anymore? NO. Why? Because it is much easier to safely get good results doing a wet cure.

Sausage for smoking can be safely cured using TQ or pink salt and following a recipe.

BTW Magnus the link you have is to an outstanding site for curing, smoking and sausage making.

[magnus392]

Thanks Tom, I haven't used much off of it yet, but come deer season I wanna try some venison summer sausage:)

[DATsBBQ]

Summer Sausage.... the stuff I make isn't dry cured with cultures in a humidity controlled environment. Just meat, curing salts, seasonings and some real low and slow smoking. Bring it up to temp but don't melt the fat. Good stuff to be sure.

Someday perhaps I'll have the stuff to make stuff that costs $20/pound plus but until then its the same old same old.

[s036mgr]

I believe the cure you are looking for is called insta cure #2. I can speak from experience you do not want to leave the cure out I had to trash 100 pounds of sausage. Also bleach rinse all of your equipment before you start to kill all bacteria. A good book to purchase is Great Sausage Recipes and Meat Curing by Rytec Cutas. It is worth the trouble. I have had good luck the past three years using cold smoke.

[Papa Tom]

I believe the cure you are looking for is called insta cure #2. I can speak from experience you do not want to leave the cure out I had to trash 100 pounds of sausage. Also bleach rinse all of your equipment before you start to kill all bacteria. A good book to purchase is Great Sausage Recipes and Meat Curing by Rytec Cutas. It is worth the trouble. I have had good luck the past three years using cold smoke.

I do not recommend using cure #2 unless you know what you are doing and likely have spent a good deal on equipment.
Stick with cure #1 it works fine for what ever you are going to make until you are an expert at meat curing.
I also am not a huge fan of Rytek Kutas' book it is misleading for a novice by trying to get the rookie sausage maker to buy their supplies from Kutas' business. There really is nothing wrong with what Kutas conveys in his text there are just better guides available. Go buy a book by Marianski the guy behind the website listed above.

Have a good safe cure and enjoy.

[atcNick]

I 2nd the Marianski books, I've got two of their books.


-Nick via Tapatalk

[Jarhead]

As mentioned stick with wet cure. Much safer for hobbyist and home sausage maker.
My favorites are Charcuterie: The Craft of Salting, Smoking, and Curing
and
The Wedliny Domowe Website

[Papa Tom]

As mentioned stick with wet cure. Much safer for hobbyist and home sausage maker.
My favorites are Charcuterie: The Craft of Salting, Smoking, and Curing
and
The Wedliny Domowe Website

I agree with your choices they are good ones.