<![CDATA[Blue Ribbon Brat as a smoked sausage]]>I’m New here so sorry if this is redundant. I am wanting to use Blue Ribbon Brat seasoning for cured and smoked sausage. Any recommendation on how (if needed) to adjust the formula other than adding the correct amount of cure? Thx

]]>https://waltonsdev.nodebb.com/topic/3228/blue-ribbon-brat-as-a-smoked-sausageRSS for NodeFri, 11 Sep 2026 09:27:19 GMTFri, 08 Jan 2021 22:52:19 GMT60<![CDATA[Reply to Blue Ribbon Brat as a smoked sausage on Sat, 09 Jan 2021 23:27:55 GMT]]>Great. Thx for the help guys

]]>https://waltonsdev.nodebb.com/post/28187https://waltonsdev.nodebb.com/post/28187Sat, 09 Jan 2021 23:27:55 GMT<![CDATA[Reply to Blue Ribbon Brat as a smoked sausage on Sat, 09 Jan 2021 22:30:55 GMT]]>taxi Blue ribbon would be minimal, maybe 5% more seasoning if at all. I know people use it as a smoked sausage without any adjustments and dont have a problem getting a bind. Salt content is high enough in that mix I guess

]]>https://waltonsdev.nodebb.com/post/28179https://waltonsdev.nodebb.com/post/28179Sat, 09 Jan 2021 22:30:55 GMT<![CDATA[Reply to Blue Ribbon Brat as a smoked sausage on Fri, 08 Jan 2021 23:13:28 GMT]]>there is also videos on many things you will want to make

]]>https://waltonsdev.nodebb.com/post/28110https://waltonsdev.nodebb.com/post/28110Fri, 08 Jan 2021 23:13:28 GMT<![CDATA[Reply to Blue Ribbon Brat as a smoked sausage on Fri, 08 Jan 2021 23:10:56 GMT]]>if I understand you correctly you are asking for seasoning amts. there is a chart on this site that will give you a base line

]]>https://waltonsdev.nodebb.com/post/28109https://waltonsdev.nodebb.com/post/28109Fri, 08 Jan 2021 23:10:56 GMT