cure help
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Tommy R I’d start by watching this video and reading through the thread, including the comments. There are great tips throughout…particularly the stuff about protein extraction. That is arguably the most important part of the equation.
https://meatgistics.waltonsinc.com/topic/208/how-to-make-homemade-summer-sausage-recipe
When it comes to measuring seasoning I always convert to grams and figure my per pound addition using an inexpensive digital scale. That is the most accurate way to measure the recommended amount of sure cure. This chart should have more specifics on using measuring spoons, cups, etc… The first measurement listed is for 1lb… The second will be the amount for 5 lbs…
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Thank You! I appreciate it! Have a Great Weekend! We finally got some sun here in Wisconsin
Tommy R no problem! It’s been scorching hot here but we are getting a break this weekend in the low 60’s. Next week is back to upper 90’s. Pretty soon it will be in the 100’s for what will seem like an eternity! Lol.
I’m prepping for jerky tomorrow and smoked trout for Monday! Have a meatastic weekend and good luck on your sausage!
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