Hi everyone, I am a home sausage maker. I have long enjoyed making and eating snack sticks, summer sausages, and fresh brats. I am tired of feeling chained to the packaged mixes (though, I admit, very good) and would like to start trying my hand at preparing my own seasoning blends. I would like to maybe incorporate some of the rubs that I love on ribs and roasts, but I worry that I will get the salt/cure proportions all wrong.

Does anyone have any tips or suggestions on the matter?

I do have Instacure#1 and ECA on hand, just not sure what to think about adding in some of my own seasonings with them…

twilliams, I have some BBQ rubs that I’d like to incorporate. I also have a hot wing dry rub.

Thanks for all the comments and ideas. My wife and kids are at a church event all weekend…guess I’ll smoke some meat.

Next question. How much carrot fiber/lb?