I used very little cure (aimed for 40ppm) as I only wanted the colour effect. I did one pair with no cure...just to compare colour and taste.
Had beef middles for casing.
Between long hours at the office and almost a foot of snow dump I skipped smoking, but used liquid smoke during poaching.
Probably went a little too hot at times as I see some veins of fat between the meat and the casing. Also the casing detached in some spots.
Other than the appearance I am satisfied with the taste, texture. Moist, slices nicely. I will give it another day in the cold room, then freeze some.
In the last picture one sausage has cure (little)/one doesn't. The one without cure also had more good paprika mixed in.
Even at 40ppm I can still detect the cured meat taste. Since I am happy with the colour of the no-cure version I will probably make more of that. Unless my family likes the other one more (they haven't tried them yet).
Rgautheir20420 has mentored me on this first run. Thank you.