Due to the Copyright warning I have linked this site only. This site is broken down into 4 huge sections. . #1 uncooked, fresh or air dried sausages. . #2 cooked or smoked sausages and luncheon meats. . #3 salami and salami type dry cured sausages. and last but not least . #4 salted and brine cured meats. . There is a vast wealth of info here. One time personal downloading or copying of recipes is permitted and encouraged. Other republishing is not. My copier ink and paper is going to get a workout! . ALPHABETICAL LIST OF SAUSAGES this is not just sausages!!!
one thing I take into consideration. regardless of what nitrate cure a sausage recipe calls for, I use tenderquick not to exceed 1 TBS per pound of meat. keep in mind tenderquick is 70% salt so you may have enough salt in the recipe just with the tenderquick. the rest of the recipe I use the spices and such as they call for in their recipe
This is a great site that will occupy you for a few hours (or days) curing means saving or preserving meat
@3cyl All I can say is wow what a great site. Thank you very much. Yes, that tip you gave me about the tender quick versus nitrate made the difference in my last batches of cured meat.
I have a new book. Well actually it was 1st printed 40 years ago. It is now in it's 4th revised edition. "Great Sausage Recipes and Meat Curing" by Rytek Kutas. If anyone has questions about a specific cured meat or sausage I will be happy to share. Just send me a PM. Due to Copyright laws I will publish no recipe directly from this book in an open thread.
Sure, goto first post of this thread. Click on link for alphabetical listing of sausages. Scroll down to uncooked, fresh or air dried sausages. Click on that. #24 thru #35 are breakfast sausage recipes