- Nov 16, 2007
- 32
- 15
Ok let me list my stuff i got . 1 summer sausage mix for 25lbs meat,instructions simply say : Add to 3#water and 1ounce dq cure. 2.1 lb dq curing salt (prague powder #1) 3. 8 oz encapsulated citic acid directions use 1.5 oz in 25 lb of meat. 3. meat binder use 2 oz to 25# meat. and i got fibrous casings hog ring piers and hog rings . Ok my plan is to grind my meat friday night and add the cure and seasoning and meat binder and maybe the citric acid.Now i have heard i need to let the meat "cure" overnight in the fridge.Can i go ahead and add the citric acid and stuff the sausage then let it cure overnight in the casings??? Or do i let it cure over night in a container then add the citric acid and stuff right before i cook it???? thanks for the help guys i am almost there I THINK