<![CDATA[Seasoning Question]]>Hey all,

Apologize if this has been asked before. Did a quick search but didn’t find anything.

Has anyone ever used a bbq rub to season sausage? Just curious, I have a few rubs that I really like, and was wondering if it’d make a good sausage and was hoping someone could possibly share their experience if they have ever tried it. Worked, didn’t work, worked but had to adjust, etc.

Thanks,

Lasko

]]>https://waltonsdev.nodebb.com/topic/5435/seasoning-questionRSS for NodeThu, 10 Sep 2026 20:53:56 GMTThu, 16 Jun 2022 16:30:26 GMT60<![CDATA[Reply to Seasoning Question on Sat, 18 Jun 2022 02:37:39 GMT]]>Mix’s do seem to vary a lot, some are loaded with salt and others no salt so your idea of small test batches is your best bet for sure. Actually the variable of salt is what made me start making my own, I wanted a consistent product that would produce a good product every time.

]]>https://waltonsdev.nodebb.com/post/80663https://waltonsdev.nodebb.com/post/80663Sat, 18 Jun 2022 02:37:39 GMT<![CDATA[Reply to Seasoning Question on Fri, 17 Jun 2022 15:27:07 GMT]]>Departing Contestant I was thinking the same thing. I think I might grind some small batches and do some tests patties first to play around with it. Thanks for the reminder of being aware of sugar content.

]]>https://waltonsdev.nodebb.com/post/80594https://waltonsdev.nodebb.com/post/80594Fri, 17 Jun 2022 15:27:07 GMT<![CDATA[Reply to Seasoning Question on Thu, 16 Jun 2022 19:14:35 GMT]]>If it is the BBQ rub I am thinking of (and like a lot) be careful, sugar is the first ingredient, may need to add salt

]]>https://waltonsdev.nodebb.com/post/80471https://waltonsdev.nodebb.com/post/80471Thu, 16 Jun 2022 19:14:35 GMT<![CDATA[Reply to Seasoning Question on Thu, 16 Jun 2022 16:47:57 GMT]]>Clasko2 I would think that you would be fine as long as you use the right amount of cure for smoked as you plan.

]]>https://waltonsdev.nodebb.com/post/80432https://waltonsdev.nodebb.com/post/80432Thu, 16 Jun 2022 16:47:57 GMT<![CDATA[Reply to Seasoning Question on Thu, 16 Jun 2022 16:44:36 GMT]]>HerbcoFood Awesome, thanks for the reply. Was thinking of trying both fresh and smoked versions, with an appropriate amount of cure for the smoked.

]]>https://waltonsdev.nodebb.com/post/80431https://waltonsdev.nodebb.com/post/80431Thu, 16 Jun 2022 16:44:36 GMT<![CDATA[Reply to Seasoning Question on Thu, 16 Jun 2022 16:32:31 GMT]]>I’ve used one of my favorite seasonings before, but I kept it as fresh sausage and had no issues from it. As far as smoking it and the curing process someone else will chime in.

]]>https://waltonsdev.nodebb.com/post/80430https://waltonsdev.nodebb.com/post/80430Thu, 16 Jun 2022 16:32:31 GMT