Additionally if my memory serves me correct it’s not considered a cured product if there’s less than 60 ppm of ingoing sodium nitrite
Ok my wife wasn’t paying attention I asked her to add 1 oz of sure cure she added the bag 4 oz , is the summer sausage ok to eat with that much ?
outlaw179 That’s a tough question, the official recommendation would be to toss it out. However, the only proven instance in which Nitrites become carcenogens is when you char that meat, this is why bacon has tightly regulated ingoing parts per million (ppm) of nitrites, because many people char it when cooking.
Now, that doesn’t mean that there aren’t any other possible ill effects of too much nitrite but the main concern isn’t an issue it summer sausage as long as you dont pan fry it for some reason.