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Thanks Reinhard. I didn't put any water in the first batch of sausage I make. Didn't see that in Pops country style breakfast sausage thread. Still tasted good. Will look for your post in other forum.
Reinhard..I am assuming you are saying Cure#1. I have never added water when making sausage, although I have only made it once. What is the correct liquid amount per pound of sausage? What is the purpose of adding water? The cure I am guessing you are using 1/2 tsp per #?
Can I cut up a pork butt and put in brine then grind up as sausage. Want to smoke it. Or, do i just need to add cure to the my normal fresh grind procedure?
I let the slabs set in the freezer until they were somewhat firm. When I sliced them I let the slices fall in my hand the way they would be in the package. I would do 8-10 slices and then lay them in the bag. With the slices still being fairly cold they held their stiffness which let me...
Sat in fridge overnight and went on at 11am this morning for the smoke. My last batch I used tooooooo much brown sugar (read recipe wrong) and bacon was okay but burnt reallllllllllly fast when cooking. This time I used very little brown sugar on 2 pieces and no brown sugar on the other two. ...