only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....
only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....
only thing I will add is 3% liquid for fresh sausages, and 10% for smoked.....and don't forget to count the salt in the cure #1....