Different Curing salts


 

Bob Hunter

TVWBB Pro
I have been looking into a lot of sausage recipes and I am seeing recipes calling for different curing salts.

I was wondering if someone could explain the differences between #1 and #2 and what the different usages of each might be?
 
Bob,
#1 cure is for fresh meats that are to be cooked shortly after making.
Think brats, or breakfast sausage.

#2 cure, also called "Prague Powder #2, is for dry curing meats for an extended period.
Think salami, or summer sausage.

HTH
 

 

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