Fresh to Smoking recipe convertion

[spudie]

Hi everyone, hoping all that are still around are fit and well.
Can our resident Saus Smoking experts please help with what I believe is the correct way to convert a fresh sausage recipe with additions for smoking.
I have been using recipes that are already set for smoking and am wanting to convert some of my favourites for this great additional process - smoking sausage has changed the hobby for me 100%
Please feel free to comment, all suggestions appreciated.

Recipe I want to use is 18g/kg salt

Adjust salt to 15g/kg = 1.5%
Add Cure #1 3g/kg =.3%
Sodium Erythorbate 0.5g/kg = .05%

Many thanks spudie Oz

[NCPaul]

That should be OK. I would have the cubed meat cure one day with the salt and cure #1 covered in the fridge for one day, grind, stuff and allow to set another day, then do the smoking.

[wheels]

I do what NCPaul suggests with all my sausage-making nowadays - it makes myosin development so much easier.
HTH
Phil

[spudie]

Thanks Gents.
So the suggestion is to leave out the Sodium Erythorbate.
I was told that using this as a curing accelerate would allow you to make and smoke basically in the same day.
As usual I will bow to experience, again many thanks for your replies.

[wheels]

You could include the erythorbate; it'll make the nitrite work quicker but it works pretty quickly in minced products anyway. I don't use it in smoked sausage but it's not something that I made a conscious decision to do - it's just that the recipes didn't list it.

Phil

[NCPaul]

It certainly won't hurt to have the erythorbate in the formulation.

[spudie]

Many thanks for your replies.
Stay safe where ever you are.
GT