Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Meat - Curing Agent - Cooking question...

[b][color:#3333FF]This recipe for Summer Sausage[/color][/b] was posted in another thread and I'd like to try it.

But I don't have any "meat cure" handy and I can't find any locally at the moment.

Since this "summer sausage" will be cooked in an over and immediately consumed instead of being smoked, can I substitute regular salt for the curing agent.?