Making 15lbs Venison and juniper sausage today and the recipe calls for 5 tbsp of sea salt.
If I intend to freeze the majority of the output for a later date, should I substitute the sea salt for Prague #1 or given that it will be frozen is that overkill and just go with the sea salt? I've used #1 for jerky but since the sausage will be frozen thinking the #1 is not necessary.
Many thanks.
Frank
If I intend to freeze the majority of the output for a later date, should I substitute the sea salt for Prague #1 or given that it will be frozen is that overkill and just go with the sea salt? I've used #1 for jerky but since the sausage will be frozen thinking the #1 is not necessary.
Many thanks.
Frank
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