I could not wait. I gave it a go to make some sausage. I am waiting on the arrival of my sausage stuffer but ran a test batch. Made a Texas hot link Receipt and then made little patties with them I cold-smoked them for 3 hours at 150 and then cooked them. They are delicious. I used a pack of venison bacon burger as the meat mix and it worked nicely. I was able to achieve a good color and will look forward to when I can actually put them in a casing. They are very juicy and firm. With some high-heat pepper jack cheese these could be a keeper.
1000 grams venison bacon burger
20 grams salt
2.5 grams curing salt
40 grams powdered milk
10 grams of liquid
5 grams mustard
5 grams garlic
2.5 grams of paprika
2.5 grams of black pepper
1.5 grams of cayenne pepper
1000 grams venison bacon burger
20 grams salt
2.5 grams curing salt
40 grams powdered milk
10 grams of liquid
5 grams mustard
5 grams garlic
2.5 grams of paprika
2.5 grams of black pepper
1.5 grams of cayenne pepper