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Hi mountain sausage kit

post #1 of 5
Thread Starter 
The kit came with seasoning and cure pouches for 15 lbs of meat. I messed something up and ended up with 16 lbs of meat. My question is I am obviously a little short on cure. How big a problem is this? If it is a big problem can it be fixed? Thanks for the help, I hope I haven't ruined my first try at making sausage before I even get it in the smoker!
post #2 of 5
Not a problem. Should try to aim for recommended portions, but again, not a problem.
post #3 of 5
Quote:
Originally Posted by ddgrass View Post

The kit came with seasoning and cure pouches for 15 lbs of meat. I messed something up and ended up with 16 lbs of meat. My question is I am obviously a little short on cure. How big a problem is this? If it is a big problem can it be fixed? Thanks for the help, I hope I haven't ruined my first try at making sausage before I even get it in the smoker!

It is only a little under let the mix sit for three or 4 days,rotate the mix at least once a day.The cure should do it.Next time do like a carpenter Measure twice cut once be safe.

Richie

post #4 of 5
Thread Starter 
Thank you so much for reply! Excited to enter the world of smoking meats. Got some pheasants I might try tomorrow!
post #5 of 5
Thread Starter 
Yeah I feel kind of dumb. With all that goes into this, I figured reading a scale would be the least of my problems.
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