Thanks! I’ve been keeping notes. I’ve been making my own sausage for about a year now, and have been trying to perfect my own breakfast sausage. Getting real close to what I want, but not quit there yet. I have to give credit to the notes I take. And of course to this forum. I’ve actually learned a lot on here, so thank again!

Jonathon thanks for the info. If you can’t tell, it’s my first attempt at curing bacon.

Another question. It says to put bacon in a meat lug and into the cooler. Should the lug be covered or open??

Has anyone used the dry rub bacon cure and not add the bacon booster they recommend in the video? If so, what is your opinion?

I am making a batch the Excalibur #147PorkSausage. my question is, should I use a binder such as carrot fiber, or do I even need it?