Homemade Sausage Making

Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F)

Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese + etc)?

Thanks!
Jason

Just use the meat + fat to calculate cure. Yes same 156 ppm. .25%.

Thanks Bob! Appreciate the quick confirmation!

You could probably use a bit less than 2.5g/kg. 156ppm is the maximum allowable in the US. (In Canada it's 200ppm). In Europe it's 150ppm but 120ppm (equivalent of 2g of cure #1 per kg of meat), and that is what I use. You can also reduce the amount of nitrite in sausage if you make a high fat product, since the nitrite has a minimal effect on fat.