Cure salt

  • I want to use excalibur extra white cure salt in my summer sausage. What is the correct amount I need to add for a 25# batch.
    1 oz. Of pink cure is 6.25%
    Excalibur cure has .85%

  • This post is deleted!

  • Afternoon… Using 0.85% nitrite as your cure is good… I use the same that comes in a bacon/maple cure…
    Use 2% Excalibur cure will return ~170 Ppm nitrite… The salt % in the meat will be <2%… which it fine… Depends on the amount of Cane sugar in … That’s a great mix for anything… It’s less than the 200 Ppm max allowed in bacon … And as a home processor, it’s close enough to not cause any problems in what ever meat product you use it for… Remember… above ~130 ish, the nitrite degrades… and in a finished product, what’s left will be around 10-20 Ppm nitrite…

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    daveomak I think your response cut off at the end? Were you saying that you use Maple Bacon Cure to make Summer Sausage?

    jbird I need to have a discussion with our application specialist before I can answer you the correct amount. I know his first response is going to be something along the lines of “why would you want to do that?” or “tell them we don’t recommend it” and then once we get past that hopefully I can get you a portion per lb that will work for you!

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

20 users active right now (0 members and 20 guests).
IVERYAN, KillerNoms, marklmc

Board Statistics

Our members have made a total of 22.0k posts in 2.4k topics.
We currently have 10.5k members registered.
Please welcome our newest member, marklmc.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.