Miller Yeah, unless you are going for something very specific, like chorizo, 30% is the max fat you want to go with. Carrot fiber or sure gel is almost always a good idea with cured sausage, not as important with fresh but with cured sausage I always use it
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.