I would not mix it and leave overnight, if that is the case just use cure but you won’t get that tangy taste.
Mix it in JUST before you get ready to stuff the sausage. If you don’t, it will turn it to mush. (don’t ask)

Not saying anything but venison out of the garden? I would love to try it. TY

Yes Please let us know!!!

I agree with the others ,Steel is the best and will last forever with no taste difference. May cost more to begin with but in the long run it will save you money if you are serious. I’m showing my grandchild how to do this now and someday this will be his, That is the only reason I’m saying this.

Thank you I will re figure. Getting ready to try Onion Garlic brats, of course no cure in them.

FOR CURING MEAT:
1/8 tsp. (1.2g) per Pound of Meat
OR
One Packet (18g) per 15 Pounds of Meat