I'm looking at making two sorts of homemade cold-smoked sausage, starting with two basic recipes;
Pork or Beef
Sweet paprika powder
Obviously the name of the game is experimentation, but I would like a rough guide to start with, in regards to quantity of ingredients/spices, per metric weight of meat. Couple of things though:
If using a hand-cranked meat mincing sausage maker, can finely chopped fresh vegetables be put through the mincer and used instead of powdered herbs and spices?
Once you've added the right amount of cure (I'm using Kuritkwik - http://www.mblsa.com.au/Retail_Catalogue_page/320697_item.html), do you have to add additional salt (sodium chloride)? If so, what is the bare minimum you need to add, per metric weight of meat? Obviously most people do add salt, but is it a must?
With either of the two basic recipes I've mentioned, can anyone suggest any additional flavours/vegetables/spices, without overpowering the main ingredients mentioned? And you guessed it, I'm asking for metric measurements.