Hey, I guess I will follow the instructions on the package! Thanks for all of your replies. I smoked it last night and it is good, a little much on the fat content.
Thank you...looks like some dogs got off thier leashes...hahahahahahhaaCome on this aint rocket science here.
1 level tsp per every 5 pounds of meat. This is for cure #1 & 2. insta. Does not include MTQ which is 7.5 tsp per every 5 lbs.
HM kits (yuck) cure is a mix with salt, sugar just use the 1 tsp anyways.
Ya aint gunna die.
Thank you...looks like some dogs got off thier leashes...hahahahahahhaa
Craig
If hm is yuck. I love the stuff by the way what brand would you recommend??HM kits (yuck) cure is a mix with salt, sugar just use the 1 tsp anyways.
Ya aint gunna die.
If hm is yuck. I love the stuff by the way what brand would you recommend??
Thanx
Karl
I use 1/2 teaspoon of curing salt per pound of pork. Depend on how salty you want sausage, you can add up to 1 teaspoon of curing salt per pound.
I make andouilli sausage every month or two.15 to 30 pounds/
I do have my own recipe I use to make Andouili. It has taken me a few tris and errors to get mine to a good taste. I love hot andouille.
If you want a good recipe email me at ([email protected]
Ditto with MartinWhat curing salt are you talking about?
If you're talking cure #1, you're way off on the proper amounts!!!!!
~Martin
Looks to me like a recipe for disaster!I use 1/2 teaspoon of curing salt per pound of pork. Depend on how salty you want sausage, you can add up to 1 teaspoon of curing salt per pound.
I make andouilli sausage every month or two.15 to 30 pounds/
I do have my own recipe I use to make Andouili. It has taken me a few tris and errors to get mine to a good taste. I love hot andouille.
If you want a good recipe email me at ([email protected]