Do I adjust the salt if using cure?

[GusRobin]

I have a simple recipe for fresh sausage. I plan on cold smoking it so I thought I should add some cure. For a 5lb batch it calls for 1.6 oz of salt. If I add the 1 tsp of cure # 1 should I reduce the salt?
Opinions?

[TMB]

I have a simple recipe for fresh sausage. I plan on cold smoking it so I thought I should add some cure. For a 5lb batch it calls for 1.6 oz of salt. If I add the 1 tsp of cure # 1 should I reduce the salt?
Opinions?

Gus, wish I new but old Rick should be by soon to help ya'

[GusRobin]

I have a simple recipe for fresh sausage. I plan on cold smoking it so I thought I should add some cure. For a 5lb batch it calls for 1.6 oz of salt. If I add the 1 tsp of cure # 1 should I reduce the salt?
Opinions?

Gus, wish I new but old Rick should be by soon to help ya'

Great, I am asking the guy for help and you are calling him "old"

[Keymaster]

I would not change the salt and add the teaspoon of cure #1. I have added cure to fresh recipes before and they were not to salty.

[nepas]

Gus

Despite what you were told on the other site, I would leave the salt the same. The 1 tsp of cure 1 will not have enough salt in it to notice.

Whos old 

[TentHunteR]

My answer's going to be a little different, but for a good reason.

I tend to reduce the salt when adding cure, but that's ONLY because salt is a concern for me (blood pressure). I use lower-salt
recipes and want it to stay the same.

So I would say, if salt intake is a concern, reduce it; if not, then just add the cure.