Jonathon he said 1 tsp per 5 lbs for a 20lb batch, so 4 tsp. So he was pretty close.

Lol. I may have less, you never know!

processhead thanks for the new perspective. Never thought of that. One summer down, 15 to go!

Well I’m done with it. Ate a small slice last night, and it actually tasted very good! (H summer unit). No side effects. I will take Austin’s advice. This morning I vacuum sealed all except for the one I’m eating. And froze all the rest… That will continue and I don’t think I will ever make that mistake again. Thanks everyone!

Thanks Austin. I will do that

mrobisr 175. My sausage is still in there with IT holding at 148

Austin I guess it was closer to 6:00

Austin yes. I put it on at 3:00 this afternoon and it was 130 by around 5. Still on yet holding at 148. It is now 1030pm

I made a 15lb batch of summer sausage and it’s been in the smoker 4 hrs now and I just realized I never put the cure in. Is it safe to eat this?

bpeel1077 I’ve been watching this too. I have the Cabelas #32 grinder, and the reviews for their mixer are not very good. I’d like to know myself.