60% pork shoulder 40% ham stuffed sausage
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I like the 60% to 40% ratio. I like the texture of the finished product . My question is this. Since I am using a fully cooked ham in the mix. When I add pink prauge powder #2 (Nitrite) do I just add to the raw portion only 60 % or to the total of both ham and pork shoulder? I usually make 13-15 lb batches. I smoke to internal temp of 155 then bloom in ice water bath. Makes a beautiful looking sausage.
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Denny First, Jambalaya Sausage would probably be right up your alley! I am checking on your question but I don’t beleive you would factor in the ham as it has already been cured once.
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