Homemade Sausage Making

Hi,

When making Chorizo I first cure the pork with the following mix: I grind this mix into a fine powder before applying it.

However measuring everything for each batch takes time - and I was wondering it there was any reason why I can't make loads of the cure mix in advance - and then just measure once. ie I would make enough cure mix to last for many batches, grind it all - and them just measure the amount of cure mix I need.

Is there any reason why this is a bad idea? ie would anything react or go bad in some way? Ideally I'd want it to last for a few months in a sealed container.

thanks - reddal

Since Morton tender quick also contains salt, cure, and sugar I can't see why there would be a problem

I agree with Bob. I've got several pre-mixed blends on the shelf that has the cure, salt and all the spices already mixed together and all I do is weigh the meat and add the appropriate amount of cure/seasoning mix to it. Seems to work just fine.

The mixes I do buy, generally have the seasoning and salt in one package and a small bag of #1 or #2 to ensure correct amounts of cure get into the farce.