<![CDATA[60% pork shoulder 40% ham stuffed sausage]]>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.

]]>https://waltonsdev.nodebb.com/topic/2036/60-pork-shoulder-40-ham-stuffed-sausageRSS for NodeFri, 11 Sep 2026 01:48:32 GMTTue, 28 Jan 2020 02:09:11 GMT60<![CDATA[Reply to 60% pork shoulder 40% ham stuffed sausage on Thu, 30 Jan 2020 15:04:37 GMT]]>Thanks Jonathon that was what I figured.

]]>https://waltonsdev.nodebb.com/post/12354https://waltonsdev.nodebb.com/post/12354Thu, 30 Jan 2020 15:04:37 GMT<![CDATA[Reply to 60% pork shoulder 40% ham stuffed sausage on Tue, 28 Jan 2020 15:22:13 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/12195https://waltonsdev.nodebb.com/post/12195Tue, 28 Jan 2020 15:22:13 GMT