I have searched the internet and have not come up with an answer for substituting pink salt #2 for #1 when making hot smoked sausage. I understand that #1 only contain nitrite. #2 contains the same percentage of Nitrite as #1, but also has a trace of Nitrate that one needs for a dry meat cure. So my question is can I substitute #2 for #1?
I would not that’s why they make two different types, I have a lot of books and have never seen anything on substitution for either . Be safe and get the right stuff
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