I was making summer sausage using a 10 lb. kit. I had my meat thawed and purchased days before, and between the busy week I had and the research I had done to try some additions to the recipe, I overlooked the fact that the kit I was using had been used before (reduced by one half). I do this a lot, but didn't put together that I had prepared 10 lbs of meat, not 5 lbs of meat. I ended up using spices and cure for 5 lbs of meat on twicwe that amount of meat. Now I have some very bland summer sausage (if you can call it that) that won't keep very long. Unfortunately, I'll probably end up throwing it out and learning a very valuable and expensive lesson.
I also used some fibrous casings that I had because they are the 2.5-inch size (I like the smaller summer sausage), but there was almost no smoke flavor present. Is there a difference in the mahogany casings? I even used my AMNPS.
All in all, just a bad day. Now I've got to try to smoke some sausage on my Monday off, or I won't have any for my lunches in the next few weeks!