Hi everyone, we’re trying to make a sausage comprised of about 1/3 pork, and 2/3 veggies - should we use the ratio of pink salt and binder per pound of meat only or per pound of total weight including the veggies?

We tested a batch with pink salt per pound of meat only, and binder per pound of total weight including veggies and results seemed ok, but we’re new to this and just want to be sure we’re safe and have the best possible outcome.

Thank you! Lisa Marie

Thank you for the quick reply guys! We’ll stick to the ratio for meat to pink salt and try dialing down the ratio of meat to veggies. First batch came out pretty good but a little too long on the cook so kinda dry. Oh well, trial and error right?

Thanks again! Lisa Marie