Recent content by happyhowliday
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Okay I am completely confused about the amount of cure....
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...- happyhowliday
- Post #28
- Forum: Sausage
-
