I have decided to make some venison sosig using an old family recipe. (50% venison 50% ground chuck) This will be dried and then cold smoked. The recipe doesn't doesn't say to use insta cure but I kind of want to use some here. (Should I?) I was wondering.... do I substitute salt for Prague #1 or do I add the specified amount of salt PLUS Prague #1. Lol idk what I'm doing.
>>21778202You're gonna have to follow the directions carefully, sodium nitrite (and sodium nitrate if you're using Prague #2) is toxic in large amounts. Your container of Prague powder should tell you how much of it to use per lb of meat. Do not exceed that amount! If you want a saltier sausage then use table salt for whatever extra you need.
>>21778537As a starting point, figure out how much Prague #1 you need for the cure, then subtract that quantity out of your recipe's salt recommendation - i.e. you want the sum of prague #1 and pickling salt to match the total salt in your family's recipe. Prague salt isn't quite as salty as pickling salt but it's pretty close (Prague #1 is well over 90% table salt).BTW since this appears to be your first time - it's very important to use pickling salt for this not table salt. Pickling salt is ground much finer than table salt and doesn't include anti-caking agents or iodine that can affect the taste of the final sausage.
>>21778202>(50% venison 50% ground chuck)It's gonna taste worse than if you used either or.
>>21778564Venison is too lean to make good sausage by itself. My family made it with 50% venison 50% pork and it was great, not sure how venison/beef would taste but it's probably fine esp if it's something you had in childhood.
>>21778202>idk what I'm doingrip
>>217782021/4 teaspoon Prague Powder #1 per pound in addition to one shallow teaspoon of table salt or one rounded teaspoon of kosher salt would be a good starting point, if you're using a good amount of fat, otherwise reduce the amount of table or kosher saltIt's OK to go a little over with #1 it's #2 where it gets complicated
