Re: [CH] Fresh Sausage

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Yeah  it was Morton's Tender Quick -- I use it for the reason you mention,
to me sausage shouldn't be gray.


> I notice you mention curing salt.  Fresh sausage doesn't usually
> require the use of curing salt, though I have seen recipes that
> include it mainly to keep the fresh "pink" color.  I'll assume
> the curing salt you used was something like Mortons Tender Quick
> and not Prague #1, 'cause 5 T of Prague per 10 pounds of ground
> meat would be a WHOLE lot of sodium nitrite.
>

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