@herbcofood The LD50, which is the level that 50% of people would die, is 1600 to 1900 mg. That’s a lot. I don’t use pink salt, I want to control my salt content. I use potassium nitrate and have been for 50 years. The recommended level in sausage is less than 1600 mg per kilogram of meat.

@Jonathon I’ve experimented with ground skin in several recipes and it adds a great silkiness and melts away but it must be boiled first.