sausage help

[waterdog]

i am useing a maple meat cure, do i still need to add pink salt? thanks

[Walker]

Its porbably already in your "maple meat cure". For dry sausage it's a must for cure. At the recommended amount it won't change the taste of fresh sausage.

[AntlerCollector]

If you’re making pan/breakfast sausage then no. Smoked sausage maybe, but if what you bought is really cure then you may not need to add anything

[Strummer]

Only time I use cure is if I’m making dry sausage.

[Big Al]

Only time I use cure is if I’m making dry sausage.

For dry sausage, is Morton's Tender Quick the correct cure? My brother and I want to try our hand at make dry sausage but don't want to get food poisoning.

[Strummer]

For dry sausage, is Morton's Tender Quick the correct cure? My brother and I want to try our hand at make dry sausage but don't want to get food poisoning.

I have never used tender quick . I use the pink cure salt . I can’t remember the ratio I use . It takes very little

[Big Al]

Thanks for the info!

[Stolle]

No need if you are making pan sausage or links that are not going to be smoked or dried.