I’m New here so sorry if this is redundant. I am wanting to use Blue Ribbon Brat seasoning for cured and smoked sausage. Any recommendation on how (if needed) to adjust the formula other than adding the correct amount of cure? Thx

Great. Thx for the help guys

.
Jonathan I watched your rump roast video. I was wondering your thoughts on marinading and applying the rub then vac-ing and freezing for later use? Thx