Consider it done!!

And a similar video about cure #2! (And what the difference is at a chemical level)

I second Scott Life’s motion re: cure #2. Thank you for all your efforts to make us safer and better!

Im very happy about alls your videos. Happy new year for everyone , everywhere and still process your meat ! 🥩🥓🍗🍖😀

I also concur. BTW, hope all had a blessed Christmas Have Happy and SAFE New Year. Thanks Eric, family and crew.

SWEET!!!! 🤤

I let mine rest also but without cure...u hope I wasn't risking possible damage ti the sausage...no one has gotten sick yet thankfully but now im wondering should I have done that.

And the science behind sausage making proper sausage making. I don't want to be using my food products making someone sick or sending them to the hospitals are worse than that a permanent residence. I will be looking for the video on curing my sausages.

Thanks so much 😊

Awesome! Thank you!

😂😂.

Yeah, there's a mountain of information when it comes to using Nitrites in meat, the listed links are a great place to start...

Yes but celery powder won't do the same job as cure #1 or there wouldn't exist curing salts. You would have to add so much of it to do the same work,your product would suffer. Products in store that claim no nitrates, like salame, all have natural nitrates but you will notice they are only a semi dried product,and they do not last more than 4 days once package is opened and product exposed to oxygen/contaminants. Dry cure a salame yourself with cure #2, and you will see it lasts weeks in fridge after cut open. That's my experience with the topic. No harm in curing salts at all if used properly.

What "studies," you mean mainstream studies that look out for the all mighty power, control, and profit of the mainstream cartel systems? Buster, I have only been sick once in the last 15 years, with one bout of what we are told is "bronchitis" around 5 years ago, which I got rid of naturally with ginger and other spices, got rid of it in 2 days flat. I reason it was due to toxic synthetic fragrances, so I cut them out entirely and I no more respiratory nonsense to worry about anymore. I make my own sausage and use 1.5 to 2 percent salt per weight in grams of meat and around 1 tsp of celery power that I prepare myself in a large mortar and pestle from dried organic celery and all this to around 3 to 5 pounds of meat. Sometimes I may add another tsp, but only because I like the taste of celery, not because I am afraid of any "germ theory" nonsense. The human body and all animal bodies become toxic due to the consumption of anything synthetic, whether nitrites, nitrates, Vs, antibiotics, or anything else that is synthetic. "Amazingly" the human body and all animal bodies do very well with natural compounds. So, you keep on believing in logical fallacies, and I will continue following things that add up to make sense. Synthetic nitrites, lol, and people mindlessly wonder why they continue to fall ill. Please, please, oh please keep eating anything and all synthetic, while I stick to natural, and continue to not get sick. Also, please, please, oh please keep getting jabbed!!!!!!!!!!

You got it. To answer your question - no, it doesn't hurt to use an accelerator and rest your sausage

The issue isn't what you cook it at, the issue is the internal temp of your sausage. If you can get the internal to 150f in under 2 hours, you should be ok. Odds are it's taking longer than that depending on the diameter. If you want to cook chicken sausage and drop the cure, you'd be better cooking/smoking at a hotter temp. Perhaps 200f - 225f

@@2guysandacooler Thank you so much Eric. I am grateful for your help on this and all your efforts. Wish you well.

Yep. It's interesting because Pökelsalz would be a lot like the "Tender Quick" product that Mortons sells. It's designed to be used at roughly 2% - 4% and no additional salt is added unlike insta cure which is added at .25%. I'm working on a video that helps people understand the ppm (parts per million) of nitrites that they are adding and what the safe limits are.

@@2guysandacooler Thank you for the quick reply and this information. I was not aware of Morton's "Tender Quick." I look forward to your new video on safe limits.

Hey, this is also my exact scenario and question

Yes Encapsulated citric acid is a cure accelerator

Sometimes people complain that the texture of the meat changes after it sits in the refrigerator overnight and it makes it difficult to stuff into its casings. I haven't experienced that issue. So, for me either way is fine.

Most cure accelerators don't affect the flavor. ECA is unique in that way

Yes. Think hot dogs. Just make sure you let the cure do its job before cooking.

Translucent potato face?

WOW. It's unfortunate but this craft is full of people who just copy other people doing it and often they are copying really bad/dangerous habits.

@@2guysandacooler unfortunate indeed! I'm grateful for your channel and the others you've featured here. Even in the last few months I've gone leaps and bounds over anything I'd done previously when it comes to making sausage and charcuterie. Thank you!❤

You are welcome. I'm glad the info is helpful

I do use it in dry cured products as well. It doesn't make the salami finish sooner it just speeds up the conversion process so that the final product has very little unconverted nitrites. You might notice a color enhancement but other than that there's no difference in the finished product.

@@2guysandacooler thanks for confirming Eric