Cure #1 question

[cathouse willy]

I'm fairly new to sausage making and I'm just mixing up 5 lb of goodies for a Charcuterie recipe for chicken sausage with basil and tomatos.The book recommends this as a good one to smoke so I added a tsp of #1 to the mix. My question is If I smoked half the batch and treated the other as fresh sausage will the cure significantly alter the flavor of the fresh ones? Hope this makes sense.
Cheers
Bill

[NePaSmoKer]

I'm fairly new to sausage making and I'm just mixing up 5 lb of goodies for a Charcuterie recipe for chicken sausage with basil and tomatos.The book recommends this as a good one to smoke so I added a tsp of #1 to the mix. My question is If I smoked half the batch and treated the other as fresh sausage will the cure significantly alter the flavor of the fresh ones? Hope this makes sense.
Cheers
Bill

no it will not

[Habanero Smoker]

That is one of my favorite recipes from that book along with the Turkey with Dried Tart Cherries.

First let me state that everyone's taste buds are different. If you have added cure #1 to both the sausage that you are smoking and the sausage you have left uncooked; to me it does alter the taste. Sodium nitrite has a characteristic taste that alters the flavor of the meats you add it to. I prefer fresh sausage without the additional flavor that cure #1 provides, so I rarely will smoke my sausage.

[cathouse willy]

Nepa that is an excellent reference book,being new to the smoking/sausage hobby I've learned a lot from it.I'd like to try the turkey recipe but I'll have to do some searching for dried sour cherries.
So yesterday I stuffed 5lbs of the chicken/tomato/basil mix. I smoked half and left the other as fresh.I had fresh for dinner last night and smoked for lunch today.Very tasty.

[NePaSmoKer]

CW

I been doing this to long to use a book  ;D It is however a great book for beginners.